with Gochujang Roasted Beets & Crispy Seeded Rice
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- 8 oz precooked brown rice
- 2 tbsp hemp seeds
- 1 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
- 2.8 oz vegan cabbage kimchi
- 2 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Preheat the oven to 425°F. Make a small tear at the top of the brown rice bag and microwave bag for 1 minute. Transfer rice to a medium bowl to cool. Add hemp seeds and stir.
Peel beet and slice into ½ inch thick wedges. Add sliced beet and 2 tsp vegetable oil to a baking sheet, toss to coat, and roast until fork-tender, 15 to 20 minutes. Toss roasted beets with just 1 tbsp gochujang. TIP: Beets can stain your hands and cutting board, so handle with care!
Peel carrot into ribbons. Cut baby bok choy lengthwise into quarters and rinse to remove any grit. Thinly slice the scallion. Add remaining gochujang and Vegenaise to a small bowl and whisk the gochujang aioli.
Heat just 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add quartered baby bok choy and cook until browned in places, 3 to 5 minutes. Transfer to a plate and sprinkle with sesame seeds. TIP: We will use this skillet again in the next step.
Return the skillet to medium-high heat and add remaining sesame oil. Add rice, press into an even layer, and cook until bottom begins to crackle and brown, 5 to 7 minutes. TIP: Let the rice cook undisturbed to help it crisp.
Leave the crispy rice in the skillet, and top 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. Bon appétit!