Gochujang Red Bean and Rice Bowl

This spicy bowl of goodness comes together in minutes. It uses store cupboard ingredients, packs in over 3 portions of vegetables and is one of t...hose recipes that will get you out of trouble if you can’t decide on what to have for dinner. A side of whatever greens you have, a bit of kimchi and spring onions and you have a gut-boosting recipe that will support your healthiest self. Read more This spicy bowl of goodness comes together in minutes. It uses store cupboard ingredients, packs in over 3 portions of vegetables and is one of those recipes that will get you out of trouble if you can’t decide on what to have for dinner. A side of whatever greens you have, a bit of kimchi and spring onions and you have a gut-boosting recipe that will support your healthiest self.

Prep time
10 mins
Cook time
20 mins
FREEZER FRIENDLY
No
SHELF LIFE
3 days
Why is this healthy?
Plant
points
High
protein
High
fibre
Probiotics
Prebiotics
Contains
Grains, Sesame, Soy, Gluten
Ingredients
Serves 2
tomato puree
gochujang / korean chilli paste
kidney beans (can)
Swaps: black beans (can), pinto beans (can)
not drained
spinach (frozen)
Swaps: spinach
thawed
tenderstem broccoli
Swaps: broccoli
chopped in half if very thick
kimchi
short grain brown rice
Swaps: jasmine rice, long grain rice, white rice, wholegrain rice
cooked
spring onion
sliced on an angle
toasted sesame seeds
garlic cloves
minced
Why is this healthy?
Plant
points
High
protein
High
fibre
Probiotics
Prebiotics

NUTRITION PER SERVING (Read more)

20g
Total Fat
73g
Carbs
16g
Fibre
6g
Sugars
522kcal
Calories
22g
Protein
8mg
Iron
44%
 
218mg
Magnesium
52%
 
514mg
Phosporus
41%
 
1571mg
Potassium
33%
 
409mg
Sodium
18%
 
0mg
Vitamin B1
40%
 
0mcg
Vitamin B12
0%
 
0mcg
Vitamin D
0%
 
6mg
Vitamin E
38%
 
326mcg
Vitamin B9
82%
 
425mcg
Vitamin A
47%
 
139mg
Vitamin C
155%
 
3mg
Zinc
30%
 
573mcg
Vitamin K
478%
 
1mg
Copper
75%
 
0mg
Vitamin B2
34%
 
5mg
Vitamin B3
31%
 
1mg
Vitamin B6
39%
 
238mg
Calcium
18%
 
Total Fat: 20g; Carbs: 73g; Fibre: 16g; Sugars: 6g; Calories: 522kcal; Protein: 22g; Iron: 8mg (44%); Magnesium: 218mg (52%); Phosporus: 514mg (41%); Potassium: 1571mg (33%); Sodium: 409mg (18%); Vitamin B1: 0mg (40%); Vitamin B12: 0mcg (0%); Vitamin D: 0mcg (0%); Vitamin E: 6mg (38%); Vitamin B9: 326mcg (82%); Vitamin A: 425mcg (47%); Vitamin C: 139mg (155%); Zinc: 3mg (30%); Vitamin K: 573mcg (478%); Copper: 1mg (75%); Vitamin B2: 0mg (34%); Vitamin B3: 5mg (31%); Vitamin B6: 1mg (39%); Calcium: 238mg (18%)
Show more
Why is this healthy?
Plant
points
High
protein
High
fibre
Probiotics
Prebiotics
Contains
Grains, Sesame, Soy, Gluten
Ingredients
Serves 2
tomato puree
gochujang / korean chilli paste
kidney beans (can)
Swaps: black beans (can), pinto beans (can)
not drained
spinach (frozen)
Swaps: spinach
thawed
tenderstem broccoli
Swaps: broccoli
chopped in half if very thick
kimchi
short grain brown rice
Swaps: jasmine rice, long grain rice, white rice, wholegrain rice
cooked
spring onion
sliced on an angle
toasted sesame seeds
garlic cloves
minced
Sign up today to unlock 1000+ recipes like this one
Join 1000s of others who are already learning how to achieve their health goals

Ingredients

Serves 2
tomato puree
gochujang / korean chilli paste
kidney beans (can)
Swaps: black beans (can), pinto beans (can)
not drained
spinach (frozen)
Swaps: spinach
thawed
tenderstem broccoli
Swaps: broccoli
chopped in half if very thick
kimchi
short grain brown rice
Swaps: jasmine rice, long grain rice, white rice, wholegrain rice
cooked
spring onion
sliced on an angle
toasted sesame seeds
garlic cloves
minced

Method

Your notes

1

Gather and prepare your ingredients.

2

Add the tomato puree, gochujang and grated garlic to a large saute pan on medium heat. Cook for 1-2 minutes, just until fragrant.

3

Add the beans and their liquid. Bring to a simmer for 6-7 minutes, stirring gently, until darkened and slightly reduced.

4

Add the thawed spinach and cook for another 2-3 minutes to combine with the beans. Add salt and pepper to taste.

5

In another sautΓ© pan on medium heat, add the tenderstem broccoli with some olive oil and salt and cook for 3-4 minutes until lightly coloured and cooked through. There should be a little bite still.

6

Serve in large bowls with hot short grain brown rice, kimchi, spring onions and sesame seeds.

Sign up today to unlock 1000+ recipes like this one
Join 1000s of others who are already learning how to achieve their health goals

Related recipes for you

© 2025 The Doctor's Kitchen