Rainbow Bibimbap

Bibimbap is a traditional Korean dish and translates to ‘mixed rice with meat and assorted vegetables’. For our vegan version, we rely on roasted mushrooms and an colourful assortment of veggies to build our bowl.

Ingredients

-1 people+

Metric

Method

1. 1

   Preheat the oven to 180°C fan / 400°F. Put the red cabbage into a bowl. Add the apple cider vinegar and caster sugar, stir, then leave to one side for the cabbage to pickle.

   
2. 2

   Put the mushrooms whole on a large tray, scatter over the garlic, then drizzle over the light soy sauce and 1 tsp of sesame oil. Add a small pinch of salt and give everything a mix, then roast for 15 minutes.

   
3. 3

   Rinse the rice until the water runs clear, then transfer it to a saucepan. Add 350ml (12.3fl oz) of boiling water and a pinch of salt, bring to the boil, then lower the heat, cover and simmer for 15–20 minutes or until all the water is absorbed and the rice is cooked.

   
4. 4

   Add the yellow pepper and black beans to the tray, drizzle over 1 tsp of sesame oil and sprinkle over a small pinch of salt. Give everything a mix, then roast for 5 minutes.

   
5. 5

   Put all the gochujang sauce ingredients into a bowl and stir to combine. Then put the spinach into a saucepan over a medium heat with a splash of water and stir until it’s wilted.

   
6. 6

   To build the bibimbap bowls, add half the rice to each bowl, followed by half the mushrooms, yellow pepper, black beans, cucumber, carrot, wilted spinach, pickled red cabbage and beansprouts. Repeat with the second bowl. Pour half the gochujang sauce into the middle of each bowl and sprinkle over some sesame seeds and cress. When you’re ready to eat, stir the sauce into the ingredients and get stuck in!