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Korean BiBimBap with Gochujang Roasted Beets & Crispy Seeded Rice
2 or 4 Serving Dinner

Korean BiBimBap

with Gochujang Roasted Beets & Crispy Seeded Rice

Tags: Gluten-Free, <600 Calories, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
570
FAT
34g
CARBOHYDRATES
58g
PROTEIN
12g


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INGREDIENTS

  1. 8 oz precooked brown rice
  2. 2 tbsp hemp seeds
  3. 1 beet
  4. 2 tbsp gochujang
  5. 1 carrot
  6. 6 oz baby bok choy
  7. 1 scallion
  8. 2 tbsp Follow Your Heart® Soy-Free Vegenaise®
  9. 2 tbsp sesame oil
  10. 2 tsp black sesame seeds
  11. 2.8 oz vegan cabbage kimchi
  12. 2 tsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: N/A
Tools: Large nonstick skillet or cast iron , Baking sheet
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
570
FAT
34g
CARBOHYDRATES
58g
PROTEIN
12g


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INSTRUCTIONS

1
Cook the brown rice

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.

2
Roast the beets

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!

3
Prepare the produce

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.

4
Cook the bok choy

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.

5
Crisp the rice

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.

6
Serve

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!

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