Name: Bibimbap with Stir-fried Vegetables
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 3 tbsp gochujang paste (Korean chili paste); 1 tbsp soy sauce; 1 tbsp dark sesame oil; 1 tsp rice vinegar; 1 tsp agave nectar; 1 tbsp grapeseed oil (or other neutral oil); 1 large yellow onion, chopped; 1 null red bell pepper, seeded and cut into matchsticks; 2 clove garlic, minced; 3 cup shredded green cabbage; 1 null carrot, coarsely shredded; 1 cup thinly sliced shiitake mushrooms; 3 cup cooked brown rice; 0.5 null English cucumber, peeled and cut into matchsticks; 1 tbsp toasted sesame seeds

Instructions

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1

In a bowl, combine the gochujang paste (Korean chili paste) (3 tbsp), soy sauce (1 tbsp), dark sesame oil (1 tbsp), rice vinegar (1 tsp), and agave nectar (1 tsp). Stir to mix well. Set aside.
2

Heat the grapeseed oil (1 tbsp) in a large skillet or wok over medium-high heat. Add the yellow onion, chopped (1 large), bell pepper, seeded and cut into matchsticks (1 red), and garlic, minced (2 cloves) and stir-fry for minutes (2).
3

Add the shredded green cabbage (3 cups) and coarsely shredded (1 carrot,) and stir-fry for minutes (2) longer. Stir in the thinly sliced shiitake mushrooms (1 cup) and stir-fry for minute (1), then add the reserved sauce and cook, stirring to coat. Add the cooked brown rice (3 cups) and cook, stirring, until well mixed and heated through.
4

To serve, spoon the rice and vegetable mixture into bowls and top with cucumber, peeled and cut into matchsticks (0.5 English) and toasted sesame seeds (1 tbsp). Serve extra gochujang sauce and soy sauce on the side.