Brown Rice Bibimbap Bowls Recipe

Meaning ‘mixed rice’, Bibimbap is a Korean dish traditionally served in a hot stone bowl that's filled with white rice, which crisps up on the bottom. This veggie-friendly version is topped with sliced vegetables, pickles, chilli sauce and egg, and is as gloriously colourful as it is delicious.

Serves 4- 20 mins to prepare and 40 mins to cook

2 1/2 tbsp groundnut oil
2 large sweetcorn cobs
125g (4oz) shiitake mushrooms, sliced
4cm piece ginger, peeled and finely sliced
3 tbsp light soy sauce
4 eggs
150g (5 1/4oz) mangetout
100g (3 1/2oz) pickled red cabbage, drained
1 tbsp toasted sesame oil (optional)
2 x 250g packs microwave wholegrain rice, cooked to pack instructions
150g (5oz) carrot spaghetti or shredded carrot
2 tbsp chopped peanuts
3 spring onions, trimmed and finely sliced
4 tbsp chilli sauce, plus extra to serve

Rub 1 tbsp groundnut oil over the sweetcorn, season and put on a baking tray. Grill on a medium-high heat, turning every 90 seconds for 6 minutes, or until evenly browned. Keep warm.

In a frying pan, heat 1 tbsp groundnut oil. Add the mushrooms and fry for 2 minutes, then the ginger and fry for a further 3 minutes. Add 1 tbsp soy sauce and tip into a bowl. Keep warm.

Wipe out the pan. Add 1/2 tbsp groundnut oil, crack in 2 eggs and fry over a medium heat. Once the whites are set, remove with a slotted spoon and keep warm. Repeat with the remaining eggs.

Meanwhile, in a pan of simmering water, blanch the mangetout for 2 minutes, or until just tender. Drain well and toss with the sesame oil, if using, and 1 tbsp soy sauce.

Cook the rice following pack instructions. To serve, divide the rice between 4 bowls. Shave the sweetcorn kernels from the cobs and divide between the bowls. Mix the carrots with the peanuts and 1 tbsp soy sauce, then add to the bowls. Add the rest of the veg in segments, top each with a fried egg, spring onions and 1 tbsp chilli sauce, with extra to serve.

Recipe courtesy of Tesco 
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