Brown Rice Bibimbap

Brown Rice Bibimbap

  • Prep Time:
    20 minutes
  • Cook Time:
    55 minutes
  • Serves:
    6

Ingredients

  • 1 Tbsp. plus 1 tsp. toasted sesame oil, divided
  • 2 cups thinly sliced shiitake and/or white mushrooms (about 6 oz.)
  • 1 Tbsp. finely chopped fresh ginger
  • 1 large clove garlic, minced
  • 2 1/2 cups Kitchen Basics® Unsalted Vegetable Stock, divided
  • 1 cup uncooked long grain brown rice
  • 4 large carrots
  • 1 large cucumber
  • 2 Tbsp. rice wine vinegar, divided
  • 2 Tbsp. less sodium soy sauce
  • 10 oz. baby spinach, coarsely chopped
  • 1 medium red bell pepper, sliced very thin
  • 1 Tbsp. vegetable oil
  • 6 eggs
  • Additional Toppings: Prepared or homemade gochujang sauce, sesame seeds, sliced green onions, cilantro

  • Prep Time:
    20 minutes

  • Cook Time:
    55 minutes

  • Serves:
    6
Print Recipe

The flavorful brown rice base in these vibrant bowls is prepared with vegetable stock, mushrooms, ginger and garlic. A colorful variety of raw, marinated and sautéed vegetables and a sunny-side-up egg top the rice before they are all mixed together prior to eating. Bibimbap means “mixed rice”.

Prep & Cook Instructions

  1. Heat 1 Tbsp. sesame oil over medium-high heat in a medium saucepan. Add mushrooms, ginger and garlic; cook about 5 minutes, stirring constantly, until softened.  Add 2 cups stock and rice; bring to a boil.  Reduce heat to low, cover and cook 45 minutes. 
  2. While rice cooks, finely shred carrots; toss with 1 Tbsp. rice vinegar and set aside in a bowl.  Peel, quarter and thinly slice cucumber; toss with 1 Tbsp. rice vinegar and set aside in a bowl.   
  3. In a 12-inch non-stick skillet, combine 1/2 cup stock, soy sauce and 1 tsp. sesame oil.  Cook to reduce over medium-high heat about 5 minutes. Gradually add spinach, turning with a spatula until hot and wilted; transfer with any juices to a bowl and set aside. Wipe out skillet; add vegetable oil and heat over medium-low heat.  Crack eggs, spaced apart, season with salt and pepper and cook 2 to 3 minutes until sunny-side-up (whites are set but yolks are still runny).  Remove skillet from heat.   
  4. To serve, spoon about 3/4 cup rice into each bowl.  Arrange toppings in little piles around rice (carrots, cucumbers, bell pepper and spinach). Top with an egg and additional toppings, as desired.  

 

TIP:  To make your own gochujang sauce, for every 2 Tbsp. gochujang paste add 1 to 2 Tbsp. rice wine vinegar, 1 Tbsp. soy sauce, 2 to 3 tsp. sesame oil and 1 Tbsp. honey; stir until well combined

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