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Vegetarian Bibimbap

Vegetarian Bibimbap

with Mushrooms, Carrot and Sesame Spinach

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Grain bowls are having something of a moment lately, popping up everywhere from trendy restaurants to social media feeds. Korea perfected the art of the rice bowl way before snapping smartphone photos of your dinner ever became a thing. At its most basic, the dish consists of rice topped with a variety of veggies, proteins, and a red pepper sauce.

Tags:Veggie
Allergens:Soy/SojaWheat/BléSesame/SésameSulphites/Sulfite
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 2 people

Ingredients

serving 2 people

227 g

Sprouted Brown Rice

227 g

Cremini Mushrooms

10 g

Garlic

113 g

Carrot

113 g

Baby Spinach

1 tsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

1 tbsp

Sesame Seeds

(ContainsSesame/Sésame)

2 tbsp

Gochujang

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

1 tbsp

Honey

1 tbsp

Sesame Oil

(ContainsSesame/Sésame)

Not included in your delivery

Oil*

Nutrition Values
Nutrition Values
Energy (kJ)2661 kJ
Calories636 kcal
Fat17 g
Saturated Fat2 g
Carbohydrate112 g
Sugar14 g
Dietary Fiber9 g
Protein14 g
Sodium180 mg
Utensils
Utensils
Pot
Non-Stick Pan
Small Bowl
InstructionsPDF
Instructions
1

COOK RICE In a medium pot, combine the rice with 2 1/2 cups salted water. Bring to a boil over high heat, then reduce the heat to medium-low. Cover with a lid and simmer until the rice is tender, 28-30 min. Drain any excess liquid.

2

PREP Wash and dry all produce. Thinly slice the mushrooms. Mince or grate the garlic.

3

COOK MUSHROOMS Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the mushrooms and garlic. Cook, stirring occasionally, until the mushrooms turns golden-brown, 7-8 min. Transfer to a plate.

4

COOK VEGGIES Add the carrots and 1 tbsp water to the same pan. Cook, stirring, until it starts to soften, 1-2 min. Transfer to the same plate. Add the spinach and soy sauce to the pan. Cook, stirring, until the spinach wilts, 1-2 min. Stir in the sesame seeds. Transfer to the same plate.

5

MAKE SAUCE In a small bowl, stir together the gochujang, honey, sesame oil and 2 tbsp water. Season with salt and pepper.

6

FINISH AND SERVE Divide the rice between bowls and top with the mushrooms, carrot and sesame spinach. Drizzle over as much bibimbap sauce as you like, and mix to coat.