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.
See method- Serves 4
- 20 mins to prepare and 40 mins to cook
- 491 calories / serving
- Dairy-free
- Vegetarian
- Healthy
Ingredients
- 2½ tbsp groundnut oil
- 2 large sweetcorn cobs
- 125g shiitake mushrooms, sliced
- 4cm piece ginger, peeled and finely sliced
- 3 tbsp light soy sauce
- 4 eggs
- 150g mangetout
- 100g pickled red cabbage, drained
- 1 tbsp toasted sesame oil (optional)
- 2 x 250g packs microwave wholegrain rice, cooked to pack instructions
- 150g carrot spaghetti or shredded carrot
- 2 tbsp chopped peanuts
- 3 spring onions, trimmed and finely sliced
- 4 tbsp chilli sauce, plus extra to serve
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Shop ingredientsEach serving contains
- Energy
- 2060kJ 491.0kcal
- Fat
- 20g
- Saturates
- 4g
- Salt
- 1.8g
- Sugars
- 14g
of the Reference intake
Carbohydrate 59.2gProtein 16.2gFibre 7.6g
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- Rub 1 tbsp groundnut oil over the sweetcorn, season and put on a baking tray. Grill on a medium-high heat, turning every 90 secs for 6 mins, or until evenly browned. Keep warm.
- In a frying pan, heat 1 tbsp groundnut oil. Add the mushrooms and fry for 2 mins, then the ginger and fry for a further 3 mins. Add1 tbsp soy sauce and tip into a bowl. Keep warm.
- Wipe out the pan. Add ½tbsp 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 mins, 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.
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