Korea’s Biggest Mix-Up
Bibimbop, or “mixed-up rice,” has a royal history. Created as the court dish of the Joseon Dynasty, its fame spread along the Silk Road from Korea to Japan as well as to China. Our vegan and gluten free version features organic tofu marinated in tangy Gochujang sauce mixed with colorful vegetables over brown rice.
And today the appeal of these exotic textures, spices and sweet flavors is the ultimate epicurean treat.
INGREDIENTS: Vegetable Sauté: Broccoli, Onions, Yellow Soybean Sprouts, Mushrooms, Carrots, Baby Bok Choy, Red Bell Peppers, Yellow Bell Pepper, Expeller Pressed Canola Oil, Garlic, Toasted Sesame Oil, Korean Red Pepper. Short Grain Brown Rice: Rice, Water. Gochujang Sauce: Water, Organic Tamari (Water, Organic Soybeans, Salt, Organic Vinegar), Dehydrated Cane Syrup, Brown Rice Syrup, Rice Flour, Pear Puree With Ascorbic Acid, Garlic Puree With Citric Acid, Red Pepper, Organic Red Miso (Water, Organic Soybeans, Organic Rice, Sea Salt, Koji), Apple Juice Concentrate, Organic Ginger, Organic Paprika, Organic Onion, Lactic Acid. Tofu: Organic Firm Tofu (Water, Organic Soybeans, Calcium Sulfate, Calcium Chloride).
CONTAINS: SOY, SESAME.