Gochujang Chickpea and Zucchini Bibimbap is a vibrant dish that brings Korean flavors to your table. Originating from Korea, bibimbap means ‘mixed rice’ and is known for its versatility and bold taste. This version features chickpeas and zucchini, providing a nutritious twist with a delightful crunch. Gochujang, a Korean chili paste, adds a spicy, umami kick, balancing perfectly with the mild zucchini and hearty chickpeas. The dish is topped with a fragrant perilla leaf drizzle, which adds an herbal complexity. Loved for its balance of flavors and textures, this dish is both satisfying and nourishing, making it a favorite for those seeking a wholesome yet exciting meal.
Gochujang Chickpea and Zucchini Bibimbap with Perilla Leaf Drizzle
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chickpeas – 2 Cups
- Zucchini – 2 Piece
- Gochujang – 3 Tbsp
- rice – 2 Cups
- Perilla Leaves – 10 Piece
- Soy Sauce – 2 Tbsp
- Sesame Oil – 1 Tbsp
- Garlic – 3 Cloves
- Onion – 1 Piece
- Sesame Seeds – 2 Tsp
Nutrition
Per Serving
350 Kcal
Calories
10 Grams
Total Fat
1.5 Grams
Saturated Fat
750 Mg
Sodium
55 Grams
Total Carbohydrates
10 Grams
Dietary Fiber
12 Grams
Protein
Directions
Step 1
Rinse the rice under cold water until the water runs clear. Cook the rice in a rice cooker or on the stovetop according to package instructions.
Step 2
Drain and rinse the chickpeas. Set them aside.
Step 3
Slice the zucchini into thin rounds.
Step 4
In a large pan, heat sesame oil over medium heat. Add sliced onion and minced garlic, sautéing until the onion is translucent.
Step 5
Add zucchini to the pan and cook until tender. Stir in chickpeas and gochujang, cooking for another 5 minutes until everything is well coated.
Step 6
Prepare the perilla leaf drizzle by blending the perilla leaves with soy sauce and a tablespoon of water until smooth.
Step 7
To serve, place a portion of rice in a bowl, top with the chickpea-zucchini mixture, and drizzle with the perilla leaf sauce. Garnish with sesame seeds.
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