Bipimbap

This Korean rice bowl is healthy, fresh and tasty. Perfect to whip up for a mid week meal.

INGREDIENTS


For the dressing:

2tsp Bart garlic paste
2tsp Bart ginger paste
3tbsp sesame oil
2tbsp soy sauce
2tbsp brown rice vinegar
1/2 tsp Bart chilli paste
2tsp Sesame seeds
2tsp Sugar

For the bibimbap

2tbsp sesame oil
500g steamed rice
2 bok choi (sliced)
2tsp Bart garlic paste
8 shitake mushrooms (sliced)
8 radish (finely sliced)
1/2 cucumber (cut into matchsticks)
1 large carrot (grated)
4 eggs
CuisineKorean
SeasonSpring, Summer, Autumn, Winter
IngredientsVeg
LifestyleVegetarian, Dairy Free, Healthy
OccasionsFood with Friends, Mid week meal
Cook Time20 Minutes
Recipe 2 large

METHOD

  1. To make the dressing, put all the ingredients into a jar with a screw top and shake vigorously.
  2. Heat a wok, use 1tsp of sesame oil and swish it around the pan. Tip in the steamed rice. Don’t stir for the first couple of minutes, let it sit to crisp on one side then turn over. Transfer to 4 large warm bowls.
  3. Heat ½ tbsp of sesame oil in the wok and stir fry the bok choi with half the garlic and season. Then make a pile on top of the rice in each bowl. Repeat with the mushrooms. Add the radish, cucumber and carrot to the bowls, in piles so you have sections of colour all the way around the outside of the bowl. Drizzle over half of the dressing.
  4. Finally heat the remaining oil and fry the eggs. Once cooked add to the top of the bowls and drizzle over the remaining dressing.

Bipimbap

This Korean rice bowl is healthy, fresh and tasty. Perfect to whip up for a mid week meal.


For the dressing:

2tsp Bart garlic paste
2tsp Bart ginger paste
3tbsp sesame oil
2tbsp soy sauce
2tbsp brown rice vinegar
1/2 tsp Bart chilli paste
2tsp Sesame seeds
2tsp Sugar

For the bibimbap

2tbsp sesame oil
500g steamed rice
2 bok choi (sliced)
2tsp Bart garlic paste
8 shitake mushrooms (sliced)
8 radish (finely sliced)
1/2 cucumber (cut into matchsticks)
1 large carrot (grated)
4 eggs
  1. To make the dressing, put all the ingredients into a jar with a screw top and shake vigorously.
  2. Heat a wok, use 1tsp of sesame oil and swish it around the pan. Tip in the steamed rice. Don’t stir for the first couple of minutes, let it sit to crisp on one side then turn over. Transfer to 4 large warm bowls.
  3. Heat ½ tbsp of sesame oil in the wok and stir fry the bok choi with half the garlic and season. Then make a pile on top of the rice in each bowl. Repeat with the mushrooms. Add the radish, cucumber and carrot to the bowls, in piles so you have sections of colour all the way around the outside of the bowl. Drizzle over half of the dressing.
  4. Finally heat the remaining oil and fry the eggs. Once cooked add to the top of the bowls and drizzle over the remaining dressing.

Products Used

BART3088 PASTE GARLIC
BART3088 PASTE GINGER LAYERS
BART3088 PASTE CHILLI

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