Autumn BiBimBap with Gochujang Brussels Sprouts & Sesame Aioli

Autumn BiBimBap

with Gochujang Brussels Sprouts & Sesame Aioli

dinner

Korean Winter Recipes Seasonal Menu Quick and Easy Nut-Free Gluten-Free Leafy Greens Hearty Vegetables Root Vegetables Dinner Grain Bowl
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
690
FAT
32g
CARBOHYDRATES
90g
PROTEIN
14g

MAIN INGREDIENTS

  1. ¾ cup sushi rice
  2. 2 rainbow carrots
  3. 6 oz Brussels sprouts
  4. 1 tbsp gochujang
  5. 1 cucumber
  6. 1 scallion
  7. 1 garlic clove
  8. 2 tbsp sesame oil
  9. 2 tbsp Follow Your Heart Vegenaise
  10. 6 oz baby spinach
  11. 1 tbsp sesame seeds
  12. 4 oz vegan cabbage kimchi
  13. 2 tsp vegetable oil*
  14. Salt*
  15. *Not Included
  16. For full ingredient list, see Nutrition.
Allergens: soy
Nutrition

TOOLS

  • Small saucepan with lid
  • Baking sheet
  • Microplane or zester
  • Large nonstick skillet or cast iron pan

INSTRUCTIONS

1
Cook the rice

Preheat the oven to 400°F. Combine the sushi rice, 1¼ cups water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender and all water is absorbed, about 15 to 18 minutes. Remove cover to allow rice to cool.

2
Roast the vegetables

Peel and slice the carrots. Trim and halve the Brussels sprouts. In a small bowl, mix the gochujang with 1 tbsp water to make a glaze. Transfer the halved Brussels to a baking sheet, toss with gochujang glaze, 1 tsp vegetable oil, and a pinch of salt. Add the sliced carrots to the other side of the baking sheet and toss with 1 tsp vegetable oil. Roast vegetables until tender, about 14 to 16 minutes.

3
Prepare the toppings

Thinly slice the cucumber. Thinly slice the scallion. Peel and mince the garlic and add to a small bowl with the Vegenaise, just 2 tsp sesame oil, a pinch of salt, and 2 tsp water. Mix the sesame aioli to combine.

4
Cook the spinach

Place a large nonstick skillet or cast iron pan over medium-high heat with just 1 tsp sesame oil. Add the spinach and cook until just wilted, about 1 to 2 minutes. Season with salt, transfer to a plate, and sprinkle with just 1 tsp sesame seeds.

5
Crisp the rice

Fluff the cooked rice with a fork. Return the skillet to medium-high heat and add the remaining sesame oil. Once hot, add the rice, press into an even layer, and cook until the bottom begins to crackle and brown, about 5 to 7 minutes.

6
Serve

To serve the bibimbap family-style, pile the rainbow carrots, gochujang Brussels sprouts, sliced cucumber, sesame spinach, and kimchi directly onto the crispy rice in the skillet. Drizzle with sesame aioli and sprinkle with sliced scallion and remaining sesame seeds.