Gochujang Chickpea and Butternut Squash Bibimbap is a delightful twist on the traditional Korean dish, bibimbap. It combines the nutty, creamy texture of chickpeas with the sweet and earthy flavor of roasted butternut squash. The dish is brought together by the spicy, umami-rich taste of gochujang, a staple Korean chili paste. Fresh vegetables add a refreshing crunch, while a fried egg on top adds a rich creaminess. This vegetarian bibimbap is both satisfying and nutritious, featuring a balanced mix of protein, carbs, and healthy fats. It’s loved for its vibrant flavors, colorful presentation, and the way it brings together different textures in one bowl. Perfect for a cozy dinner or a lunch that feels like a warm hug.
Gochujang Chickpea and Butternut Squash Bibimbap
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chickpeas – 1 Cups
- Butternut squash – 2 Cups
- Gochujang – 3 Tbsp
- rice – 2 Cups
- Spinach – 2 Cups
- Carrot – 1 Piece
- Egg – 4 Piece
- Soy Sauce – 2 Tbsp
- Sesame Oil – 1 Tbsp
- Garlic – 2 Cloves
Nutrition
Per Serving
350 Kcal
Calories
10 Grams
Total Fat
2 Grams
Saturated Fat
186 Mg
Cholesterol
580 Mg
Sodium
50 Grams
Total Carbohydrates
8 Grams
Dietary Fiber
12 Grams
Protein
Directions
Step 1
Preheat the oven to 200°C (400°F). Toss the butternut squash with a tablespoon of sesame oil and spread on a baking sheet. Roast for 25 minutes or until tender.
Step 2
Cook the rice according to package instructions.
Step 3
Set aside and keep warm.
Step 4
In a pan, sauté the chickpeas with minced garlic until golden. Add gochujang and soy sauce, stirring to coat the chickpeas evenly. Cook for 5 minutes.
Step 5
Meanwhile, julienne the carrot and sauté with spinach in a separate pan until the spinach is wilted.
Step 6
Fry each egg sunny-side up in a non-stick pan.
Step 7
Assemble the bibimbap by placing a portion of rice in each bowl. Arrange chickpeas, butternut squash, spinach, and carrot on top. Add the fried egg and serve immediately.
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