Ingredients
Directions
Make your veggies: Heat a large stovetop pan over medium-high heat. Add the carrots and sesame seeds and cook for one minute.
Add the water, stir, cover, and cook for 3 minutes until the carrots are tender. Remove from heat and transfer the carrots and sesame seeds to one side of a large plate. Set aside.
Heat the pan again on medium heat and add the mushrooms plus ¾ cup water. Cook until the water has evaporated, about 5–7 minutes.
Add the tamari to the mushrooms, stir and cook for an additional minute. Remove from heat and place on the plate next to the carrots.
Place the pan back on the stovetop and heat on medium-high heat. Add the spinach plus ¼ cup water, cooking until the spinach is tender. If there is still water left in the pan then drain the spinach so no excess water is remaining. Transfer the spinach to the plate with the carrots and mushrooms.
Add the mung bean sprouts to a medium stovetop pot and add enough water to cover them. Heat on medium-high until boiling and cook for 1–2 minutes until the sprouts are slightly tender. Drain and set aside.
Assemble your bowl: Divide the rice, tofu (if using), cucumbers, carrots, spinach, and mushrooms between two bowls.
Top with Bibimbap Sauce and sesame seeds.
Serve at room temperature.
Chef's Notes
Substitutions
Use any mushrooms you love for the mushrooms.
Use beets or sweet potatoes in place of carrots.
Use any leafy green in place of spinach.
In place of pickled cucumbers, use another pickled veggie.
Use frozen then thawed shelled edamame in place of the tofu.
Substitute another organic whole grain for rice, such as quinoa, barley, or millet.
If you don’t love spicy, substitute another sauce for the Bibimbap Sauce (see Companion Recipes for ideas).
Prep Ahead
Make the Pickled Cucumbers ahead of time and store in an airtight container in the refrigerator for up to 2 months.
Make the Crispy Korean Tofu Bites ahead of time and store in an airtight container for up to 5 days. Reheat in the oven or toaster oven at 375 degrees F for 10–15 minutes, before adding to this dish.
Make the rice ahead of time and store in an airtight container in the refrigerator for up to 5 days before making this dish, or freeze for up to 3 months.
Make the Bibimbap Sauce ahead of time and store in the refrigerator for 7–10 days before making this dish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Ingredients
Directions
Make your veggies: Heat a large stovetop pan over medium-high heat. Add the carrots and sesame seeds and cook for one minute.
Add the water, stir, cover, and cook for 3 minutes until the carrots are tender. Remove from heat and transfer the carrots and sesame seeds to one side of a large plate. Set aside.
Heat the pan again on medium heat and add the mushrooms plus ¾ cup water. Cook until the water has evaporated, about 5–7 minutes.
Add the tamari to the mushrooms, stir and cook for an additional minute. Remove from heat and place on the plate next to the carrots.
Place the pan back on the stovetop and heat on medium-high heat. Add the spinach plus ¼ cup water, cooking until the spinach is tender. If there is still water left in the pan then drain the spinach so no excess water is remaining. Transfer the spinach to the plate with the carrots and mushrooms.
Add the mung bean sprouts to a medium stovetop pot and add enough water to cover them. Heat on medium-high until boiling and cook for 1–2 minutes until the sprouts are slightly tender. Drain and set aside.
Assemble your bowl: Divide the rice, tofu (if using), cucumbers, carrots, spinach, and mushrooms between two bowls.
Top with Bibimbap Sauce and sesame seeds.
Serve at room temperature.
