Seoul Bowl
with Sesame Spinach and Seeded Rice
In this dish, a version of a Korean bibimbap (literally translated to “mixed rice”), short grain brown rice gets special treatment in the form of a quick pan-fry in fragrant sesame oil. Don’t be afraid to turn up the heat under the skillet, once you hear it sizzle you know it’s crisping. While the brown rice cooks you’ll have time to prepare the rest of the meal and maybe even clean a bit, or just relax.
INGREDIENTS
- ¾ cup short grain brown rice
- 2 tbsp Follow Your Heart Vegenaise®
- 2 tsp rice vinegar
- 1 tbsp gochujang
- 1 scallion
- 1 tbsp sesame oil
- 5 oz baby spinach
- 5 oz green garbanzo beans
- 4 oz baby corn
- 2 tbsp hemp seeds
- 1 tbsp black sesame seeds
- 4 oz kimchi
- Salt and pepper*
- *Not included
- **Processed and packaged in a facility that packages wheat, peanuts, tree nuts & soy.
INSTRUCTIONS
Rinse and dry the produce. Combine the brown rice, 1¼ cups water, and a pinch of salt in a small saucepan. Bring to a boil, reduce heat, cover, and cook until rice is tender and the water is absorbed; 30 to 35 minutes.
Combine the Vegenaise, rice vinegar and as much of the gochujang as you’d like, in a small bowl. Sprinkle with salt and mix sauce well with a fork.
Thinly slice the scallion. Place a large skillet over medium-high heat with 1 tsp of the sesame oil. Add the baby spinach and cook until just wilted; transfer to a plate. Return the skillet to the heat with 1 tsp of the sesame oil, add the green garbanzo beans and baby corn and cook until browned in places, about 4 to 6 minutes; transfer to a plate.
Fluff the cooked brown rice with a fork. Stir in the hemp and black sesame seeds.
Return the skillet to medium-high heat with the remaining 1 tsp of sesame oil. Add the seeded 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, green garbanzo beans, baby corn, and kimchi.
Serve the Seoul bowl family style from the hot skillet. Drizzle with gochujang sauce and sprinkle with sliced scallion.
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Cajun Roasted Broccoli Bowl with Wild Rice and Lemon Garlic Tahini
