Gochujang Chickpea and Seaweed Bibimbap with Perilla Soy Dressing is a delightful fusion dish that brings together the earthy flavors of chickpeas and the umami-rich taste of seaweed, all tied together with a zesty perilla soy dressing. Originating from Korea, Bibimbap is a popular dish known for its colorful presentation and diverse ingredients. This version introduces a plant-based twist with chickpeas providing protein and seaweed adding a touch of the ocean’s essence. The perilla soy dressing enhances the dish with its nutty and savory notes. Loved for its balance of flavors and textures, this bibimbap is not only visually appealing but also a nutritious meal that offers a taste of Korean cuisine in a vegan-friendly way.
Gochujang Chickpea and Seaweed Bibimbap with Perilla Soy Dressing
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chickpeas – 2 Cups
- Seaweed – 50 Grams
- rice – 2 Cups
- Gochujang – 3 Tbsp
- Soy Sauce – 4 Tbsp
- Perilla Oil – 2 Tbsp
- Garlic – 2 Cloves
- Sesame Seeds – 1 Tbsp
- Spinach – 100 Grams
- Carrot – 1 Piece
- Green Onion – 2 Piece
- Red Pepper Flakes – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
2 Grams
Saturated Fat
850 Mg
Sodium
8 Grams
Dietary Fiber
15 Grams
Protein
10 Mg
Vitamin C
Directions
Step 1
Cook the rice according to package instructions and set aside.
Step 2
Rinse and drain chickpeas. In a pan, sauté chickpeas with 1 tbsp of gochujang until well coated.
Step 3
In a separate pan, lightly sauté seaweed and spinach until just wilted. Set aside.
Step 4
Peel and julienne the carrot.
Step 5
Finely chop the garlic and green onion.
Step 6
In a small bowl, mix soy sauce, perilla oil, chopped garlic, and sesame seeds to make the dressing.
Step 7
Assemble the bibimbap by placing rice in a bowl. Top with chickpeas, seaweed, spinach, carrot, and green onion. Drizzle with dressing and sprinkle red pepper flakes.
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