Nothing is more satisfying than a big bowl of veggie-packed goodness, in my opinion. Lately, I’ve been broadening my horizons in the kitchen and experimenting with more ethnic foods. I’ve recently discovered oh-so-delicious Korean cuisine and I am obsessed with bibimbap bowls. They are a nutrient-dense, wholesome meal featuring carbs, protein and vegetables all dressed with gochujang sauce. If you’ve never tried this sauce, you should be feeling major FOMO. It’s a savory paste made out of red chili, fermented soy beans and salt. This healthy recipe is customizable with endless toppings (helloooo kimchi). Keep reading to try this quick and easy meal!
Gather your ingredients. Get creative with your veggie add ins! The more the better in my opinion.
Start out by sautéing mushrooms and spinach. These are the only veggies I cooked; everything else was raw.
Peel your cucumber and carrots and cut into matchsticks. If you don’t want to be an over achiever, get a bag of shredded carrots. It’s a serious time saver and I loathe cutting carrots with a passion.
Assemble bowls. I added my toppings in a circle to make my bowl more pretty. Because who doesn’t love eating pretty foods??
- 1 cup cooked brown rice
- 1-2 teaspoons sesame oil
- 1 package (32 ounces) shiitake mushrooms
- 1 cucumber
- 1 carrot
- 4 cups spinach
- ½ cup mung bean sprouts
- ⅛ cup green onions
- ½ tablespoon sesame seeds
- 4 tablespoons gochujang sauce*
- soy sauce or liquid aminos for a GF option (optional)
- Sriracha (optional)
- kimchi (not shown, but highly recommended)
- If rice is not already cooked, start by cooking rice in a rice cooker or on the stovetop.
- Heat sesame oil in small pan on medium heat. When hot, add mushrooms.
- Once mushrooms are tender, remove from pan and add spinach.
- Keep mixing spinach until wilted.
- Peel cucumber and carrot and slice into small matchsticks.
- Chop green onion.
- To assemble bowls, add rice, then work your way around the top of the rice with all the veggies.
- Spoon the gochujang sauce in the middle.
- Top with sesame seeds, soy sauce and Sriracha.
You can find this recipe along with other creations I’ve made on Brit + Co!