Raise your hand if you love a hearty grain bowl. (Same, guys.) But sometimes even we reach our quinoa limit. Shake things up with these clean-eating bibimbap bowls, a Korean dish piled high with veggies and rice. Spicy, crunchy and satisfying, they’re super easy to whip up on a whim. (And did we mention they’re vegan and gluten-free?) Pass the tamari.
Photo: Liz Andrew/Styling: Erin McDowell
Sauce
¼ cup gochujang
3 tablespoons rice vinegar
1½ tablespoons honey
1 tablespoon tamari
1 teaspoon sesame oil
Bowls
2 cups brown rice
1 tablespoon sesame oil, divided
3 cups sliced shiitake mushrooms
2 tablespoons tamari
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 cilantro leaves
Black and white sesame seeds, for serving
1. Make the Sauce: In a medium bowl, whisk together the gochujang, rice vinegar, honey, tamari and sesame oil. Set aside.
2. Make the Bowls: In a medium pot, cover the rice with 5 cups water. Bring to a simmer over medium heat. Cover the pot and reduce the heat to low and simmer until the rice is tender, 35 to 40 minutes.
3. While the rice cooks, heat a medium skillet over medium heat. Add ½ tablespoon sesame oil and the mushrooms. Cook the mushrooms until tender and browned, 7 to 8 minutes. Add the tamari and cook until it absorbs.
4. 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.
5. When the rice is done, stir in the rice vinegar. Serve the rice topped with the mushrooms, spinach, bean sprouts, carrots and cucumber. Garnish generously with scallions, cilantro, sesame seeds and the prepared sauce.
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