Bibimbap nourish bowl
Prep
20 min
Cook
20 min
Serves
2
Skill
Vegetarian
Prep
20 min
Cook
20 min
Serves
2
Skill
A twist on the traditional Korean dish, this deliciously satisfying Bibimbap with meat alternative Vegie Delights is loaded with flavour and rich in protein, iron and fibre. Plus making the swap to a meat alternative conveniently reduces cooking time.
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Ingredients
- ¾ cup brown rice
- 1 cup bean sprouts
- 1 tsp sesame oil, divided
- 3 cloves garlic, minced
- ½ bunch English spinach, roots discarded
- 1 small carrot, thinly sliced
- 1 small zucchini, thinly sliced
- 2 Vegie Delights Vegie Sausages or Classic Hot Dogs, sliced
- 4-5 shiitake mushrooms, thinly sliced
- ½ tbsp reduced salt soy sauce
- 1 tbsp gochujang
- 1 tsp maple syrup
- 1 tsp reduced salt soy sauce
- 1 tsp sesame oil
- 1-2 tsp water, to thin out the sauce
Nutrition per serving
1500 kJ
energy kj
18 g
protein
2 g
saturated fat
7.9 g
dietary fibre
38 g
carbohydrate
9 g
sugars
824 mg
sodium
Method
- Wash your brown rice then cook in your rice cooker or on the stove top.
- In the meantime, bring a pot of water to the boil. Add in your bean sprouts and gently boil for 4-5 minutes. Remove with tongs, rinse with cold water, drain and place in a bowl along with ½ tsp sesame oil and 1 clove minced garlic.
- Bring that same pot of water back to the boil and add the spinach. Blanch for 1 minute, squeeze out the excess water, cut with scissors and place in a separate bowl with 1 garlic clove and the remaining sesame oil.
- Heat a fry pan over medium high and lightly grease with cooking oil. Fry your carrots for 2-3 minutes until slightly softened, adding a splash of water as needed. Transfer to a bowl. Repeat this step with the courgette.
- Clean and grease the pan again and heat over medium high. Add the sausages and fry for 2-3 minutes until golden. Set aside.
- Heat the pan on medium high again, add a splash of oil then add the garlic. Fry for 30 seconds until fragrant and add the mushrooms. Fry for 1 minute until golden then add a splash of water along with the soy sauce and fry for another minute.
- Mix all of the sauce ingredients in a small bowl until smooth.
- Once the rice has cooked, divide between two bowls. Top rice with all the prepared ingredients.
- Garnish with sesame seeds and nori, if desired and then add the sauce in the middle.
Tips
Gochujang is a red chilli paste often used in Korean cooking and available in most big supermarkets. It can be substituted for miso paste or sriracha sauce.
- ¾ cup brown rice
- 1 cup bean sprouts
- 1 tsp sesame oil, divided
- 3 cloves garlic, minced
- ½ bunch English spinach, roots discarded
- 1 small carrot, thinly sliced
- 1 small zucchini, thinly sliced
- 2 Vegie Delights Vegie Sausages or Classic Hot Dogs, sliced
- 4-5 shiitake mushrooms, thinly sliced
- ½ tbsp reduced salt soy sauce
- 1 tbsp gochujang
- 1 tsp maple syrup
- 1 tsp reduced salt soy sauce
- 1 tsp sesame oil
- 1-2 tsp water, to thin out the sauce
Nutrition per serving
1500 kJ
energy kj
18 g
protein
2 g
saturated fat
7.9 g
dietary fibre
38 g
carbohydrate
9 g
sugars
824 mg
sodium
- Wash your brown rice then cook in your rice cooker or on the stove top.
- In the meantime, bring a pot of water to the boil. Add in your bean sprouts and gently boil for 4-5 minutes. Remove with tongs, rinse with cold water, drain and place in a bowl along with ½ tsp sesame oil and 1 clove minced garlic.
- Bring that same pot of water back to the boil and add the spinach. Blanch for 1 minute, squeeze out the excess water, cut with scissors and place in a separate bowl with 1 garlic clove and the remaining sesame oil.
- Heat a fry pan over medium high and lightly grease with cooking oil. Fry your carrots for 2-3 minutes until slightly softened, adding a splash of water as needed. Transfer to a bowl. Repeat this step with the courgette.
- Clean and grease the pan again and heat over medium high. Add the sausages and fry for 2-3 minutes until golden. Set aside.
- Heat the pan on medium high again, add a splash of oil then add the garlic. Fry for 30 seconds until fragrant and add the mushrooms. Fry for 1 minute until golden then add a splash of water along with the soy sauce and fry for another minute.
- Mix all of the sauce ingredients in a small bowl until smooth.
- Once the rice has cooked, divide between two bowls. Top rice with all the prepared ingredients.
- Garnish with sesame seeds and nori, if desired and then add the sauce in the middle.
Tips
Gochujang is a red chilli paste often used in Korean cooking and available in most big supermarkets. It can be substituted for miso paste or sriracha sauce.