Korean Jackfruit BiBimbap with Spicy Kale Kimchi & Carrot Slaw

Korean Jackfruit BiBimbap

with Spicy Kale Kimchi & Carrot Slaw

dinner

BiBimBap literally translates to “mixed rice” and you’ll love the crunch you get from cooking it in a very hot skillet or cast iron pan if you have one. Kicked up with barbeque-style jackfruit and a spicy kale kimchi, the crispy rice on the bottom of the dish takes on some serious flavor. A slightly sweet gochujang sauce & carrot slaw are the final touches; be sure to give your bowl a good stir before digging in!

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SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
700
FAT
24g
CARBOHYDRATES
100g
PROTEIN
21g

MAIN INGREDIENTS

  1. ¾ cup short grain brown rice
  2. 2 tbsp gochujang
  3. 1 can jackfruit
  4. 6 oz carrot
  5. 2 scallions
  6. ⅔ cup edamame
  7. 1 tbsp rice vinegar
  8. 1 garlic clove
  9. ½ cup MM Local Spicy Kale Kimchi
  10. 3 oz baby spinach
  11. 1 tbsp sesame seeds
  12. 1 tbsp sesame oil
  13. 1 tbsp + 1 tsp vegetable oil*
  14. Salt and pepper*
  15. *Not included

TOOLS

  • Small saucepan
  • Baking sheet
  • Cast iron pan

INSTRUCTIONS

1
Rice is nice

Preheat the oven to 425 dgf. Place the rice in a small saucepan with 1¼ cups water and a pinch of salt. Bring rice to a boil, reduce heat, cover, and cook until tender and the water is absorbed, 30 to 35 minutes. Combine the gochujang with 1 tbsp of water to form a glaze.

2
Roast the jackfruit

Drain the jackfruit and pat dry with paper towels. Shred the fruit with your hands onto a baking sheet and toss with 1 tbsp of vegetable oil and a pinch of salt and pepper. Roast jackfruit until browned and crispy in places, about 15 to 20 minutes. When it’s done, use a spoon to coat with gochujang glaze. Shut off the oven, then return jackfruit to the oven to keep warm.

3
Veg out

Shred the carrot with a box grater (no need to peel) and place in a medium bowl. Rinse and thinly slice the scallions. Add the scallions, edamame, rice vinegar and a pinch of salt to the shredded carrots, and toss to combine. Peel and thinly slice 1 clove of garlic. Roughly chop the kimchi. Set both aside.

4
Hot stuff

Place a cast iron pan (if you have it) or a medium skillet over medium-high heat and add 1 tsp of vegetable oil. When the oil is hot, add the sliced garlic, spinach, and a pinch of salt and cook, until just wilted, 2 to 3 minutes. Transfer the spinach to a plate and sprinkle with half of the sesame seeds (reserving the rest for garnish). Return the skillet to the heat.

5
Crispy rice

Brush the skillet with 1 tbsp of sesame oil. Add the cooked rice in a single even layer and cook until the bottom of the rice starts to crackle and brown, about 8 to 10 minutes. Top rice with the spinach, carrot slaw, kimchi, and crispy jackfruit. Sprinkle with remaining sesame seeds.

6
Ready to eat

Serve the bibimbap from the hot skillet. Scoop it into large shallow bowls and serve any extra toppings on the side.