Gochujang Tempeh Broccoli Bibimbap

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Korean Recipes

Gochujang Tempeh Broccoli Bibimbap is a delightful fusion of Korean flavors with a vegan twist. This dish features tempeh marinated in spicy gochujang sauce, which brings a deep umami and fiery kick, perfectly balanced with the natural sweetness of broccoli. Bibimbap, a traditional Korean mixed rice dish, is known for its vibrant presentation and harmonious blend of textures and flavors. The dish is completed with fresh vegetables, sesame seeds, and a drizzle of sesame oil, creating a wholesome meal that’s as nutritious as it is delicious. Loved for its versatility and satisfying taste, it’s a favorite among those seeking a plant-based option without sacrificing flavor.

Ingredients

Serving Size:

Tempeh – 400 Grams
Broccoli – 2 Cups
Gochujang – 3 Tbsp
Soy Sauce – 2 Tbsp
Sesame Oil – 2 Tbsp
Garlic – 4 Cloves
rice – 2 Cups
Carrot – 1 Piece
Spinach – 200 Grams
Sesame Seeds – 2 Tbsp

Nutrition

Per Serving

350 Kcal

Calories

18 Grams

Protein

12 Grams

Total Fat

2 Grams

Saturated Fat

45 Grams

Carbohydrates

8 Grams

Dietary Fiber

750 Mg

Sodium

50 Mg

Vitamin C

Directions

Step 1

Cook the rice according to package instructions and set aside.

Step 2

Cut tempeh into bite-sized pieces and marinate with gochujang, soy sauce, and minced garlic for 20 minutes.

Step 3

In a pan, heat sesame oil over medium heat and sauté marinated tempeh until golden brown.

Step 4

Steam the broccoli and spinach until tender.

Step 5

Julienne the carrot.

Step 6

Lightly sauté in the same pan used for tempeh.

Step 7

Assemble bibimbap by placing rice in bowls and arranging tempeh, broccoli, spinach, and carrots on top. Sprinkle with sesame seeds and serve.

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Gochujang Tempeh Broccoli Bibimbap

Categories :

Ingredients

Nutrition