Bibimbap

Mon, 6 January 2020

Makes- 4 portions

Takes- 15 minutes

Ingredients:

• ½ cucumber, sliced
• 4 tbsp rice wine vinegar
• 2 tbsp coconut oil
• 1 pack mixed mushrooms, sliced
• 1 clove of garlic, minced
• 1 carrot, grated
• 2 tbsp sesame oil
• 1 pak choi, chopped
• 2 tbsp soy sauce
• 4 free range eggs
• 400g cooked rice
• 100g kimchi
• 2 scallions, finely chopped
• 2 tbsp gochujang sauce
• 2 tbsp sesame seeds

Method:

1. To make a quick pickle for the cucumber, toss it in a jar with the 4 tbsp vinegar and 4 tbsp of water.
2. Shake and set aside until the end.
3. Heat up a pan over a hot heat and add a tbsp of coconut oil.
4. Once it is melted and very hot, add in the sliced mushrooms and fry for a few minutes.
5. Now and the minced garlic and a dash of soy sauce, once cooked, set aside for a few minutes.
6. Grate the carrot and toss it through the sesame oil, season with some salt.
7. Using the same pan heat up some more coconut oil and add in the pak choi, let it wilt down and add some soy sauce to this. Set aside.
8. Now put the rice on to reheat, in a pot or a microwave.
9. In the same pan again add coconut oil and begin to fry your eggs.
10. While the eggs are cooking you can assemble your Bibimbap.
11. Rice on the bottom and then add each different veg around the side.
12. Places your fried egg in the middle, add a tablespoon of sauce on the side and sprinkle on your sesame seeds.

13.   This dish can literally be made with your favourite items; you can use anything you wish. Ideas would be courgette, scallions, bean sprouts, spinach, shredded chicken, grilled steak, tofu, tempeh, cashew nuts, peanuts.... the list is endless.