Bibimbap with Korean rice, mushrooms, kale, bean sprouts, roast sesame and housemade kimchi

Cook time: 25 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Korean rice
Couple
1 C
Family
1.5 C
Rice seasoning
Couple
1 pottle
Family
1 pottle
Bean sprouts
Couple
1 bag
Family
1 bag
Bean sprout seasoning
Couple
1 pottle
Family
1 pottle
Carrot
Couple
1
Family
2
Garlic
Couple
2 cloves
Family
3 cloves
Brown mushrooms
Couple
1 bag
Family
1 bag
Kale
Couple
1 bunch
Family
1 bunch
Kimchi
Couple
1 pottle
Family
1 pottle
Roasted sesame seeds
Couple
1 packet
Family
1 packet

Bibimbap is a Korean dish. The word literally means “mixed rice,” so give it a good mix before eating! We make the kimchi in-house, we don’t normally add carrots but we got some amazing looking from a local farm so decided to put them in this batch.

 

 

 

 

Instructions

1

Wash the rice in a sieve under running water until the water runs clear. Add to a small pot with one and half times the amount of water.

Bring to a boil, stir, reduce the heat to low, cover and cook for 12 minutes.

Turn off the element and let the rice sit for 5 minutes before stirring in the rice seasoning.

2

Bring a small pot of water to boil and cook the bean sprouts for 15 seconds. Strain and toss with bean sprout seasoning, then set aside.

3

Grate the carrot.

Mince the garlic.

Brush the excess dirt off the mushrooms and cut into 3 cm cubes.

Remove the kale leaves from the stalk and thinly slice. Discard the stems.

In a large fry pan, cook the mushrooms on a medium-high heat in a little oil for 2 minutes.

Add the garlic and kale, then cook for another 2 minutes.

Add a few tablespoons of water and some of the bean sprout liquid and cook until the kale is tender.

4

Place rice in the centre of a bowl and put the grated carrot, kimchi, bean sprouts, and kale mushroom mix around the outside.

Be sure to pour over some of the sauce from the bean sprouts.

Sprinkle over with roasted sesame seeds and serve.



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