Vegetarian Bibimbap with Kai Lan, Eggs, Mushrooms & Black Sesame
  • Prep time: 30 minutes
  • Calories: 670
Bibimbap is a popular Korean dish deriving it's name from the Korean word for "mixed rice". This delicious and nutritious meal traditionally consists of white rice topped with sautéed and seasonal vegetables, fried egg, hot chilli, soy sauce and sometimes sliced meat (we've left this one vegetarian). These ingredients are then mixed thoroughly before right eating. It is a wonderfully versatile dish.
  • 34 Cup of Jasmine Rice
  • 12 Bunch of Kai Lan
  • 100 g of Portobello Mushrooms (small)
  • 2 of Garlic Clove
  • 1 of Spring Onion
  • 1 of Carrot
  • 2 Tsp of Gochujang
  • 1 Tsp of Soy Sauce (GF)
  • 2 of Egg
  • 1 Tsp of Black Sesame Seeds
  • 1 of Lebanese Cucumber
  • 1 Tsp of Sesame Oil

Cook Rice & Prepare Ingredients:

In medium pot, bring 112 cup water to boil. Stir in rice, cover, and reduce heat to low. Simmer 15 minutes until water is absorbed. Keep pot covered and let rice absorb water off the heat. Fluff finished rice with fork. Thinly slice spring onion on a slight angle. Peel carrot, cut into matchsticks or grate. Thinly slice cucumber into rounds.

Prepare Veg & Cook Broccoli:

Cut Kai Lan into 3-4 cm pieces. Remove mushroom stems, thinly slice caps. Peel and roughly chop garlic. Heat oil in a frypan or wok on medium until hot. Add Kai Lan and garlic, cook 2-3 minutes or until bright green and tender-crisp and leaves have wilted. Season with salt and pepper. Transfer to a plate, cover to keep warm.

Cook Mushrooms:

In the same pan, heat a little more oil on medium. Add the mushrooms, season with salt and pepper, and cook 1-3 minutes or until softened. Transfer cooked mushrooms to the plate with the Kai Lan, keeping them separate.

Finish Rice:

In the same pan, heat a little more oil on medium-high. Add the cooked rice and cook about 1-2 minutes, or until dry and slightly golden, stirring occasionally. Add gochujang, sesame oil and soy sauce to taste. Cook about 1 minute longer, stirring. Transfer the rice to bowls.

Cook Eggs:

In the same pan, heat a little more oil on low. Carefully add the eggs to the pan, one at a time, keeping them separate. Season with salt and pepper. Cook eggs (sunny side up, to your liking), 3-5 minutes or until the whites are set and no longer translucent.

You Plate It:

Top each bowl of rice with the Kai Lan, mushrooms, carrots, cucumber and a cooked egg. Garnish with the spring onion and black sesame seeds. Enjoy!