Sautee 5+ veggies of your choice (fill your skillet!):
Red pepper, diced
Cabbage, sliced finely
Broccoli, cut into bite-sized pieces
Sauerkraut (Don't cook this! Add it at the end.)
Ducle (Don't cook this either.)
1⁄2 cup vegetable stock (for sautéing)
11⁄2 cups rice
4 tsp sesame oil
4 tsp minced garlic
2 tbsp rice vinegar
2 tbsp maple syrup
1-2 tbsp Slammin' Sirracha or other hot sauce – play with the heat (optional)
1⁄4 cup sodium-reduced soya sauce
1⁄2 tbsp miso paste (optional – can be bought online)
Put water on for rice (boil 3 cups of water, add rice, cover and simmer for 20 minutes). Heat a large skillet on medium with a splash
of oil or vegetable stock.
Fry your veggies (mushrooms, carrots and cabbage take longer so do them first). Once all your vegetables are in the pan, add more stock and cover to steam them. Put the sauce together and make sure it’s well mixed!
Serve vegetables over rice and pour your bibimbap sauce on top. I often sprinkle chia seeds on the rice and serve kale chips and guacamole on the side.