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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