Vegetarian Korean Bibimbap Bowl: A Sumptuous Fusion of Mouthfeel, Aroma & Visual Appeal

Allergens

Soy (soy sauce)

Ingredients

• 2 cups cooked short
• grain white rice 1 cup julienned carrots 1 cup sliced cucumber 1 cup sautéed spinach 1 cup cooked and cooled quinoa 1/2 cup sliced mushrooms 1/2 cup bean sprouts 1/4 cup sliced green onions 1/4 cup toasted sesame seeds 2 tbsp gochujang (Korean chili paste) 2 tbsp soy sauce 1 tbsp sugar 1 tbsp rice vinegar 1 tbsp vegetable oil Salt and pepper, to taste

Instructions

1. In a large mixing bowl, combine the gochujang, soy sauce, sugar, rice vinegar, salt, and pepper. Mix well until all ingredients are fully incorporated.
2. Add the julienned carrots, sliced cucumber, sautéed spinach, cooked and cooled quinoa, sliced mushrooms, bean sprouts, and green onions to the sauce mixture. Toss gently to coat all the vegetables with the sauce.
3. Heat a large skillet over medium heat. Add 1 tablespoon of vegetable oil and swirl it around the pan. Carefully pour in the coated vegetables, spreading them evenly across the pan. Cook for about 2 minutes until heated through.
4. To assemble the bibimbap bowl, place a scoop of cooked white rice at the bottom of each serving dish. Top the rice with an equal portion of the sautéed mixed vegetables. Sprinkle sesame seeds over the top and garnish with additional green onions if desired.

Chef’s Insight

The key to an excellent bibimbap is in the balance of flavors and textures. Don't be afraid to adjust the seasonings according to your preference.

Notes

This recipe is vegetarian and can be made gluten-free with proper substitutions.