Gochujang Chickpea and Broccoli Bibimbap is a vibrant, plant-based twist on the traditional Korean dish. Originating from Korea, bibimbap translates to ‘mixed rice,’ and this recipe brings a delightful harmony of flavors and textures. The heart of this dish is the spicy and savory gochujang sauce, which coats tender chickpeas and blanched broccoli. The dish is served over warm rice and topped with a refreshing sesame lime drizzle, adding a tangy and nutty finish. Popular for its bold flavors and ease of preparation, this bibimbap is loved for its healthy ingredients and satisfying taste. It’s a perfect choice for those seeking a delicious and nutritious meal that is both filling and flavorful.
Gochujang Chickpea and Broccoli Bibimbap with Sesame Lime Drizzle
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chickpeas – 2 Cups
- Broccoli – 3 Cups
- rice – 4 Cups
- Gochujang – 3 Tbsp
- Sesame Oil – 2 Tbsp
- Lime – 1 Piece
- Soy Sauce – 2 Tbsp
- Garlic – 3 Cloves
- Green Onion – 0.5 Cups
Nutrition
Per Serving
350 Kcal
Calories
10 Grams
Total Fat
1.5 Grams
Saturated Fat
620 Mg
Sodium
55 Grams
Total Carbohydrate
8 Grams
Dietary Fiber
12 Grams
Protein
Directions
Step 1
Cook the rice according to package instructions and set aside.
Step 2
In a large pan, heat one tablespoon of sesame oil over medium heat. Add the chickpeas and cook for 5 minutes.
Step 3
Blanch the broccoli in boiling water for 2-3 minutes until bright green and tender. Drain and set aside.
Step 4
In a small bowl, mix gochujang, soy sauce, and the juice of one lime to make the sauce.
Step 5
Toss cooked chickpeas and broccoli with the gochujang sauce.
Step 6
Ensure everything is well coated.
Step 7
Serve the chickpea mixture over rice and garnish with sliced green onion and a drizzle of remaining sesame oil.
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