Brown rice bibimbap bowls recipe

3 ratings Rate
  • Serves 4
  • 20 mins to prepare and 40 mins to cook
  • 491 calories / serving
  • Healthy
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Meaning ‘mixed rice’, Bibimbap is a Korean dish traditionally served in a hot stone bowl that's filled with white rice, which crisps up on the bottom. This veggie-friendly version is topped with sliced vegetables, pickles, chilli sauce and egg, and is as gloriously colourful as it is delicious.

  1. Rub 1 tbsp groundnut oil over the sweetcorn, season and put on a baking tray. Grill on a medium-high heat, turning every 90 seconds for 6 minutes, or until evenly browned. Keep warm.
  2. In a frying pan, heat 1 tbsp groundnut oil. Add the mushrooms and fry for 2 minutes, then the ginger and fry for a further 3 minutes. Add 1 tbsp soy sauce and tip into a bowl. Keep warm.
  3. Wipe out the pan. Add 1/2 tbsp groundnut oil, crack in 2 eggs and fry over a medium heat. Once the whites are set,* remove with a slotted spoon and keep warm. Repeat with the remaining eggs.
  4. Meanwhile, in a pan of simmering water, blanch the mangetout for 2 minutes, or until just tender. Drain well and toss with the sesame oil, if using, and 1 tbsp soy sauce.
  5. Cook the rice following pack instructions. To serve, divide the rice between 4 bowls. Shave the sweetcorn kernels from the cobs and divide between the bowls. Mix the carrots with the peanuts and 1 tbsp soy sauce, then add to the bowls. Add the rest of the veg in segments, top each with a fried egg, spring onions and 1 tbsp chilli sauce, with extra to serve.

See more Vegetarian recipes

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.

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  • Ingredients

  • 2 1/2 tbsp groundnut oil
  • 2 large sweetcorn cobs
  • 125g (4oz) shiitake mushrooms, sliced
  • 4cm piece ginger, peeled and finely sliced
  • 3 tbsp light soy sauce
  • 4 eggs
  • 150g (5 1/4oz) mangetout
  • 100g (3 1/2oz) pickled red cabbage, drained
  • 1 tbsp toasted sesame oil (optional)
  • 2 x 250g packs microwave wholegrain rice, cooked to pack instructions
  • 150g (5oz) carrot spaghetti or shredded carrot
  • 2 tbsp chopped peanuts
  • 3 spring onions, trimmed and finely sliced
  • 4 tbsp chilli sauce, plus extra to serve
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  • Energy 2059kj 491kcal 25%
  • Fat 20.4g 29%
  • Saturates 4.3g 22%
  • Sugars 14.3g 16%
  • Salt 1.8g 29%

of the reference intake
Carbohydrate 59.2g Protein 16.2g Fibre 7.6g

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