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- Bibimbap with Korean-Style Grains
Bibimbap with Korean-Style Grains
- Serves 2
- 30 minutes
- Beginner level
Transform a zesty Korean-style rice bowl into a vegan delight with this simple yet flavorful blend of rice and veggies. Highly adaptable to personal preferences, this dish can be customized to suit individual tastes. Just don’t forget to add a drizzle of gochujang sauce for a spicy kick.
INGREDIENTS
- 1 pouch of Merchant Gourmet Zingy Korean-Style Grains
- 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 small carrot, julienned or cut into matchsticks
- 1 tsp sesame seeds
HOW-TO
1.
Mix 2 tbsp sesame oil, the gochujang paste, rice vinegar and maple syrup in a small bowl and set aside.
2.
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.
3.
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.
4.
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.
