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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, Soy-Free, Nut-Free
SERVINGS
2 4
PREP & COOK TIME
40 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, peeled and sliced into ½-inch thick wedges
  4. 2 tbsp gochujang (divided)
  5. 2 tbsp vegan mayo
  6. 2 tbsp sesame oil (divided)
  7. 6 oz baby bok choy, cut lengthwise into quarters
  8. 2 tsp black sesame seeds
  9. 1 carrot, peeled into ribbons
  10. 2.8 oz vegan cabbage kimchi
  11. 1 scallion, thinly sliced
  12. 2 tsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
Allergens: sesame
Tools: Baking sheet, Large nonstick skillet or cast iron
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
570
FAT
34g
CARBOHYDRATES
58g
PROTEIN
12g

View Full Nutrition Label


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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

Add 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. (4-serving meal: use 4 tsp vegetable oil, 2 tbsp gochujang) TIP: Beets can stain your hands and cutting board, so handle with care!

3
Make the gochujang aioli

Add remaining gochujang and mayo 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 baby bok choy and cook until browned in places, 3 to 5 minutes. Transfer to a plate and sprinkle with sesame seeds. (4-serving meal: use 2 tbsp sesame oil) 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, sesame bok choy, carrot ribbons, and kimchi. Dollop with gochujang aioli. Sprinkle with scallion. Serve the Korean bibimbap family style. Enjoy!

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