Mushroom Bibimbop
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Serves: 2 servings
 
Bibimbop is one of my favorite rice bowls around!
Ingredients
FOR THE RICE:
  • 1 cup brown rice
  • 8 cups water
  • 1 teaspoon salt
FOR THE BIBIMBOP
  • 1 cup kimchee
  • 2 carrots
  • 1 cucumber
  • 1 Tablespoon agave
  • 1 Tablespoon apple cider vinegar
  • 1 pinch salt and pepper
  • 1 Tablespoon sesame oil
  • 1 pint shiitake mushrooms
  • 2 sheets nori
  • ½ cup sprouts
FOR THE GOCHUJANG
  • 3 tablespoons agave
  • 3-5 tablespoons korean red pepper powder
  • 2 teaspoons organic miso paste
  • 4 tablespoons filtered water
  • 2 teaspoons chickpea flour
  • ½ teaspoon garlic, minced
  • ½ teaspoon onion powder
  • Pinch of sea salt
Instructions
FOR THE GOCHUJANG:
  1. Whisk the gochujang ingredients together until smooth. Set aside until ready to use. Mix it into your rice bowl 1 Tablespoon at a time.
FOR THE RICE:
  1. Rinse rice in a colander for 30 seconds.
  2. Add the water and rice to a stockpot and bring to a boil. Cook uncovered for 30 minutes. Turn off the heat and strain the rice over the sink.
  3. Return the rice to the pot and cover, allowing the rice to steam itself for 10 minutes. Fluff with a fork before serving and season with salt to taste.
  4. Brown rice can be frozen for up to 3 months!
FOR THE BIBIMBOP:
  1. Peel the carrots and cut into matchsticks. Set aside.
  2. Slice the cucumber in thin slices and toss with the agave, vinegar and salt. Set aside.
  3. Slice the shiitake mushrooms. Heat the sesame oil in a sauté pan and add the shiitake mushrooms. Cook until golden brown. Season with salt and pepper to taste.
  4. Cut the nori sheets into thin strips. Scissors work great for this task. Set aside until ready to assemble the bowl.
  5. Divide the brown rice into 2-3 bowls. Top with sautéed mushrooms, sprouts, nori strips, kimchee and cucumber.
  6. Serve with hot sauce if desired.
Recipe by Plant Craft at https://www.rachelcarr.com/bibimbop/