Bibimbap Bowls
Serves 4
Ingredients
- For the Sauce:
- ¼ Cup gochujang
- 3 Tablespoons rice vinegar
- 1½ Tablespoons honey
- 1 Tablespoon tamari or soy sauce
- 1 Teaspoon sesame oil
- For the Bowls:
- 2 Cups brown rice
- 1 Tablespoon sesame oil, divided
- 3 Cups sliced shiitake mushrooms
- 2 Tablespoons tamari or soy sauce
- 5 Ounces baby spinach
- 1 Garlic clove, minced
- 2 Tablespoons rice vinegar
- 1 Cup bean sprouts
- 1 Cup julienned cucumber
- 1 Cup julienned carrots
- 1 Bunch scallions, thinly sliced
- ¼ Cup fresh cilantro leaves
- Black and white sesame seeds, for serving
Shopping List
- Gochujang
- Rice vinegar
- Honey
- Tamari
- Sesame oil
- Brown rice
- Shiitake mushrooms
- Baby spinach
- Garlic
- Bean sprouts
- Cucumber
- Carrots
- Scallions
- Cilantro
- Black sesame seeds
- White sesame seeds
Instructions
- In a medium bowl, whisk together the gochujang, rice vinegar, honey, tamari and sesame oil. Set aside.
- In a medium pot, cover the brown rice with 5 cups of water. Bring to a simmer over medium heat. Cover the pot, reduce the heat to low and simmer until the rice is tender and the water is absorbed, 25 to 30 minutes. (Alternatively, cook the rice according to the package directions). You can also make the rice in advance.
- While the rice cooks, heat a medium skillet over medium heat. Add ½ tablespoon of the sesame oil and the mushrooms. Cook the mushrooms until they’re tender and browned, 7 to 8 minutes. Add the tamari and cook until it is absorbed.
- Transfer the mushrooms to a bowl. Add the spinach, garlic and remaining ½ tablespoon sesame oil to the skillet and sauté over medium heat until the spinach is wilted, about 4 minutes. When the rice is done, stir in the rice vinegar. Serve the rice topped with the mushrooms, spinach, bean sprouts, cucumbers and carrots. Garnish generously with scallions, cilantro, sesame seeds and the prepared sauce.