This ADORA-BOWL Bibimbap Recipe is on the menu tonight!

By Yeung Man Cooking · 60 min

Ingredients

Instructions

1. Preheat the oven to 375°F.
2. Rinse and drain the short grain rice 2 to 3 times. Put it in a small saucepan with 1½ cups water and bring to a boil over medium-high heat. Stir, then reduce to medium-low, cover, and cook for 15 minutes.
3. Slice the red onion and place it on one section of a baking tray.
4. Chop the broccolini into bite-sized pieces, halve the cherry tomatoes, and peel the oyster mushrooms apart. Add each vegetable to its own section of the tray.
5. Rinse and drain the chickpeas and add them to the tray. Season the vegetables with salt and pepper, then drizzle with avocado oil.
6. Toss each vegetable section gently to coat, then bake for 25 to 30 minutes.
7. Turn off the heat under the rice and let it steam for another 10 minutes.
8. Stir together the gochujang, soy sauce, and toasted sesame oil to make the sauce. For 2 portions, double the sauce.
9. Assemble the bowls with rice, kimchi, and roasted vegetables. Pour the sauce over and garnish with green onion and white sesame seeds.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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