Korean Gochujang Mushroom Bibimbap Recipe

About this recipe

A vibrant and hearty bibimbap featuring sautéed mushrooms, fresh vegetables, and a tangy gochujang sauce. This dish is packed with flavor and nutrition, perfect for a satisfying dinner.

Ingredients

• 160 Ml Cj Bibigo Sesame Oil
• 100 G Jumbo Garlic 100g
• - Holland & Barrett Jumbo Blanched Peanuts 200g
• 1 Kg Carrots - 1kg
• - The Tofoo Co. Naked Tofu
• 25G Natco Mint
• 200G Purvi Vermicelli Rice Noodles Gluten Free 200g
• 250G Chunjang - Chinese-Style Korean Black Bean Paste, 250G
• 187 Ml Pure Maple Syrup, 187Ml
• 1 Lime - 1 Each
• 1 L Crisp N Dry Oil
• - Amoy Dark Soy Sauce
• 295G Lee Kum Kee Hoisin Sauce
• 158G Savoury Mushrooms, 158G
• 100 g Yorkshire English Carrots 100G
• 500 g Planet Organic Courgettes 500G
• 1 Bunch Spinach Fresh 1 Bunch
• 300 g Trs Flake Rice Thick Pawa 300G
• 500G Cj Taeyangcho Red Pepper Gochujang Paste
• - Kikkoman Soy Sauce
• - Schwartz Sesame Seeds

Instructions

1. 1. Wash and thinly slice the mushrooms, carrots, zucchini, and green onions.
2. 2. Heat sesame oil in a skillet and sauté garlic until fragrant, about 1 minute.
3. 3. Add mushrooms to the skillet and cook until golden and tender, around 5 minutes.
4. 4. In another pan, quickly sauté spinach until wilted, then set aside.
5. 5. Stir-fry carrots and zucchini separately in the skillet until slightly softened, about 3-4 minutes each.
6. 6. Combine gochujang paste, soy sauce, and a splash of water to create a tangy sauce.
7. 7. Arrange cooked rice in serving bowls and layer sautéed vegetables and mushrooms on top.
8. 8. Drizzle the gochujang sauce over the bibimbap and garnish with sesame seeds and green onions.
9. 9. Serve warm and mix all ingredients well before enjoying.