Bibimbap with Korean style grains
A zingy Korean style rice bowl, but make it vegan. A simple mix of rice and veggies, this dish is incredibly versatile and can be adapted to suit your tastes. Just be sure to drizzle with the gochujang sauce to give it that chilli kick.
Suitable for vegans
- 3 tbsp sesame oil
- 1-2 tbsp gochujang chilli paste, to taste (or another chilli paste)
- 1 tbsp rice vinegar (or cider vinegar)
- 1 tbsp maple syrup
- 150g mushrooms, sliced
- 1 courgette, sliced into 2 inch batons
- 100g beansprouts
- 150g spinach
- 1 x 250g Pouch of Merchant Gourmet Zingy Korean-Style Grains
- 1 small carrot, julienned or cut into matchsticks
- 1 tsp sesame seeds
- Mix 2 tbsp sesame oil, the gochujang paste, rice vinegar and maple syrup in a small bowl and set aside.
- Heat the remaining 1 tbsp sesame oil in a large pan over medium heat. Add the mushrooms and cook for 5 minutes, or until they’ve released their moisture and starting to brown. Push to one side of the pan, add a little more oil if needed, then fry the courgette for 5-7 minutes, or until starting to brown in places. Toss the mushrooms every now and then to prevent them from burning, then remove from the heat once the courgette is done.
- Meanwhile, wilt the spinach in a sieve and drain the excess moisture. Put the beansprouts in a microwaveable bowl and cook for one minute, or until softened. Cook the grains in the microwave, as per the packet instructions.
- To assemble, place the grains, spinach, bean sprouts, mushrooms and courgette in separate sections in a large bowl. Add the julienned carrot and drizzle over the gochujang sauce.
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