Chal Bibimbap

Chal Bibimbap is a vibrant and nutritious vegan Korean rice dish, brimming with colorful vegetables and topped with a spicy gochujang sauce. This delightful meal is not only visually appealing but also packed with flavors and health benefits.

Ingredients

• Cooked short-grain rice - 1 cup
• Carrot - 1 medium, julienned
• Zucchini - 1 medium, julienned
• Spinach - 100 grams, blanched
• Shiitake mushrooms - 100 grams, sliced
• Tofu - 150 grams, cubed
• Gochujang (Korean chili paste) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Soy sauce - 1 tablespoon
• Garlic - 2 cloves, minced
• Sesame seeds - 1 tablespoon
• Green onions - 2, sliced
• Salt - to taste
• Pepper - to taste

Steps

1. Start by preparing the rice according to package instructions. Set aside once cooked.
2. In a pan, heat 1 tablespoon of sesame oil over medium heat. Add the minced garlic and sauté until fragrant.
3. Add the sliced shiitake mushrooms to the pan and cook until tender, about 5 minutes. Season with a pinch of salt and pepper.
4. In a separate pan, stir-fry the julienned carrots and zucchini for about 3-4 minutes until slightly tender. Season with salt.
5. In the same pan, add the blanched spinach and sauté for another 2 minutes. Remove all cooked vegetables from heat and set aside.
6. In the same pan, add the cubed tofu and cook until golden brown on all sides, about 8-10 minutes. Drizzle with soy sauce towards the end of cooking.
7. To assemble the bibimbap, place a serving of rice in a bowl, and artfully arrange the cooked vegetables and tofu on top.
8. Drizzle gochujang over the top and sprinkle with sesame seeds and sliced green onions before serving.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• High in antioxidants from a variety of vegetables.
• Rich in plant-based protein from tofu.
• Contains healthy fats from sesame oil.

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