with Gochujang Roasted Beets & Crispy Seeded Rice
- 8 oz precooked brown rice
- 2 tbsp hemp seeds
- 1 red beet
- 2 tbsp gochujang
- 1 carrot
- 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
- 2 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet or cast iron
- Baking sheet
Preheat the oven to 425°F. Make a small tear at the top of the brown rice bag and microwave for 60 seconds. Transfer to a medium bowl to cool. Stir in the hemp seeds.
Peel the beets and slice into half-inch thick wedges. Add sliced beets and 2 tsp vegetable oil to a baking sheet and toss to coat. Roast until fork-tender, 15 to 20 minutes. Remove from oven and toss with just 1 tbsp gochujang.
Peel the carrot into ribbons. Cut baby bok choy into quarters, lengthwise, and rinse to remove any grit. Thinly slice the scallion. Add just 1 tbsp gochujang and Vegenaise to a small bowl. Whisk the gochujang aioli to combine.
Place a large non skillet over medium-high heat with just 1 tbsp sesame oil. Add quartered baby bok choy and cook until browned in places, 3 to 5 minutes. Transfer to a plate and sprinkle with black sesame seeds.
Return the skillet to medium-high heat and add remaining sesame oil. Add brown rice, press into an even layer, and cook until bottom begins to crackle and brown, 5 to 7 minutes.
Top the crispy seeded rice in the skillet with gochujang roasted beets, carrot ribbons, sesame bok choy, and kimchi. Dollop with gochujang aioli. Sprinkle with sliced scallion. Serve the Korean bibimbap family style. Enjoy!