Vegetable Bibimbap with Glazed Chickpeas & Sesame Spinach

Vegetable Bibimbap

with Glazed Chickpeas & Sesame Spinach

30 MIN
2 Servings
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    From the Test Kitchen

    These vibrant vegetarian bowls feature fluffy sushi rice topped with spicy gochujang-glazed chickpeas, crisp marinated cucumber and carrots, and spinach sautéed in fragrant sesame oil. The rich, smooth yolk of a fried egg and a sprinkle of crunchy sesame seeds ties it all together.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      730 Cals (est.)
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    fresh
    ingredients
    Vegetable Bibimbap with Glazed Chickpeas & Sesame Spinach
    Title
    • ½ cup Sushi Rice
    • 1 15.5-Oz Can Chickpeas
    • 2 Pasture-Raised Eggs
    • 1 clove Garlic
    • 1 Persian Cucumber
    • 3 oz Baby Spinach
    • 6 oz Carrots
    • 3 Tbsps Ketchup
    • 2 tsps Gochujang
    • 1 oz Raspberry Jalapeño Spread
    • 1 Tbsp Soy Sauce
    • 2 Tbsps Mirin (Salted Cooking Wine)
    • 1 Tbsp Sesame Oil
    • 1 tsp Black & White Sesame Seeds
    time-saving
    tips & techniques
    Cook the rice
    1 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Prepare the ingredients & make the glaze
    2 Prepare the ingredients & make the glaze

    Meanwhile, wash and dry the fresh produce. Thinly slice the cucumber into rounds. Peel the carrots; grate on the large side of a box grater. Place the sliced cucumbers and grated carrots in a bowl; add the mirin and season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Drain and rinse the chickpeas. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the ketchup, raspberry spread, soy sauce, garlic paste, 1 tablespoon of water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

    Cook the spinach
    3 Cook the spinach

    In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a bowl and cover with foil to keep warm. Wipe out pan.

    Cook & glaze the chickpeas
    4 Cook & glaze the chickpeas

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the drained chickpeas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the glaze (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until coated and the sauce is slightly thickened. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

    Fry the eggs & serve your dish
    5 Fry the eggs & serve your dish

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the cooked rice topped with the glazed chickpeas, cooked spinach, marinated vegetables, and fried eggs. Garnish with the sesame seeds. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    2 Prepare the ingredients & make the glaze

    Meanwhile, wash and dry the fresh produce. Thinly slice the cucumber into rounds. Peel the carrots; grate on the large side of a box grater. Place the sliced cucumbers and grated carrots in a bowl; add the mirin and season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Drain and rinse the chickpeas. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the ketchup, raspberry spread, soy sauce, garlic paste, 1 tablespoon of water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

    Prepare the ingredients & make the glaze
    Cook the spinach
    3 Cook the spinach

    In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a bowl and cover with foil to keep warm. Wipe out pan.

    4 Cook & glaze the chickpeas

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the drained chickpeas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the glaze (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until coated and the sauce is slightly thickened. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

    Cook & glaze the chickpeas
    Fry the eggs & serve your dish
    5 Fry the eggs & serve your dish

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the cooked rice topped with the glazed chickpeas, cooked spinach, marinated vegetables, and fried eggs. Garnish with the sesame seeds. Enjoy!

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