Veggie Bibimbap With Gochujang Sauce
"This may be my new obsession...Veggie Bibimbap with Gochujang sauce "
-- @chef_daniellecampbell
Recipe Intro From chef_daniellecampbell

This recipe is featured in our Weekly Meal Planner here!

Serves 2-4

Gochujang Sauce
1/2 Cup Hot pepper paste
2 Tbsp Honey
1 Tbsp Soy sauce
2 Garlic cloves, crushed or grated
3 Tbsp warm water


2 Tbsp Canola oil
2 Cups Cooked brown rice
1 Cup Bean sprouts
2 Large carrots , julienned or shredded
2 Large Zucchini, julienned or shredded
1 Cup Purple cabbage, shredded
1 Cup Kimchee
2 Cups Spinach
2 Cups Assorted mushrooms, thinly sliced
4 Scallions , thinly sliced length wise
4 eggs
1 Tbsp Sesame oil
2 Tsp Toasted black sesame seeds

Gochujang Sauce
Add hot pepper paste, honey, soy sauce, garlic and warm water to a bowl. Whisk until smooth,
set aside.

Heat 1 Tbsp of canola oil in a wok or heavy bottom skillet on medium-high heat. Add
mushrooms and cook until softened and browned, about 4 minutes. Season with salt and
pepper, remove from pan and set aside. Add spinach to pan and cook until spinach is wilted ,
about 3 minutes. Season with salt and pepper, remove and set aside.

Heat 1 Tbsp of canola oil in a non-stick pan. Add eggs and cook until whites are cooked
through. Remove and set aside.

Portion out rice into separate bowls. Add assorted vegetables, cabbage and kimchee. Top with
egg, add scallions, drizzle with sauce and garnish with sesame seeds and sesame oil.

Recipe by Danielle Campbell