Vegetable Bibimbap

Title: Vegetable Bibimbap
Broadcast: Episode 12, 23rd September 2018
Presenter: Nikki Heyder

Over the series we have shown you the story of how Tony Galati and Spudshed has reshaped the way we buy fresh produce, and Nikki shows us a delicious dish you can create to use some of these items and can be added to or substituted as you wish.

Serves - 2

Ingredients – Main Dish

  • 2 cups cooked white rice
  • 1 large carrot, peeled + either finely sliced or julienned on a mandolin
  • 2 cups baby spinach
  • 2 cups mung bean sprouts
  • 2 cups assorted mushrooms (shiitake, oyster, enoki)
  • 2 eggs
  • 1 tbsp white vinegar (for poaching)
  • 2 tbsp kimchi
  • 4 spring onions, finely sliced
  • 2 tbsp sesame seeds, toasted
  • 1 tbsp sesame oil
  • 2 tsp sea salt

Ingredients - Sauce

  • 3 tbsp water
  • 2 tbsp gochujang paste
  • 1 tbsp apple cider vinegar
  • 1 garlic clove, crushed
  • 2 tsp sesmae oil
  • 1 tbsp sesame seeds, toasted

Method

  • Bring pot of water to boil and blanch carrots, spinach, and sprouts for 2 - 3 minutes each
  • Once removed from water sprinkle with a little sea salt and a few drops of sesame oil
  • Meanwhile, bring another small pot of water to the boil and add vinegar - poach eggs until desired consistency
  • Add remaining sesame oil to non-stick pan and saute mushrooms with sesame seeds and sea salt and cook until soft.
  • Assemble bowl by placing cooked rice in centre of dish followed by equal portions of vegetables and kimchi around the outer edges
  • Add egg into centre of dish on top of rice and cover with spring onion
  • Mix all sauce ingredients together and drizzle over the top of bowls

Enjoy – Delish!

With thanks to,

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