Korean BiBimBap
with Gochujang Roasted Beets and Crispy Seeded Rice
In this dish, a version of a Korean bibimbap (“mixed rice”), short grain rice is pan-fried in fragrant sesame oil. Don’t be afraid to turn up the heat under the skillet – once you hear it sizzle, you’ll know it’s crisping. Beets add a lot of color and flavor, and are tossed in gochujang, a classic Korean chile paste- ours is gluten-free. The finished dish is a sight to behold when served family-style, straight out of the skillet or cast iron pan loaded with veggies.
INGREDIENTS
- 8.8 oz precooked brown rice
- 2 tbsp hemp seeds
- 8 oz red beets
- 2 tbsp gluten-free gochujang
- 6 oz baby bok choy
- 1 scallion
- 2 tbsp Follow Your Heart® Soy-Free Vegenaise
- 2 tbsp sesame oil
- 2 tsp black sesame seeds
- 4 oz vegan cabbage kimchi
- 1 cup edamame
- 2 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
INSTRUCTIONS
Preheat the oven to 400°F. Make a 2 inch tear in the top of the brown rice bag and microwave for 1 minute. Transfer the rice to a large bowl to cool and stir in hemp seeds.
Peel the beets and slice into thin wedges, about ½ inch thick. Transfer sliced beets to a baking sheet, toss with 2 tsp vegetable oil, and roast until tender, about 15 to 20 minutes. Once the beets are tender, remove from the oven and toss with just 1 tbsp gochujang on the baking sheet.
Cut the bok choy into quarters lengthwise and rinse again to remove any grit between the leaves. Thinly slice the scallion. In a small bowl, combine the remaining gochujang to taste and Vegenaise. Whisk gochujang aioli well to combine.
Place a large skillet or cast iron pan over medium-high heat with just 1 tbsp sesame oil. Once the oil is hot, add the cut bok choy and cook, turning occasionally, until browned in places, about 3 to 5 minutes. Transfer the bok choy to a plate and sprinkle with black sesame seeds.
Return the skillet to medium-high heat and add the remaining sesame oil. Once hot, add the seeded brown rice, press into an even layer, and cook until the bottom begins to crackle and brown, about 5 to 7 minutes.
To serve the Korean bibimbap family-style, pile the roasted beets, sesame bok choy, kimchi, and edamame directly onto the crispy rice in the skillet. Dollop with gochujang aioli and sprinkle with sliced scallions. 즐겨 (Enjoy)!
SIMILAR RECIPES
General Tso's Tofu with Quinoa and Steamed Broccoli
Green Goddess Bowls with Crispy Butter Beans & Black Quinoa
Risotto Milanese with Saffron Rice & Spring Vegetables
