Bibimbap

2017-04-12
  • Prep Time : 0m
  • Cook Time : 0m
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Vital Statistics

Preparation Time

10 minutes

Cooking Time

15 minutes

Serves

4

Ingredients

  • (For the dressing)
  • 2 tsp Bart Infusions Garlic Paste
  • 2 tsp Bart Infusions Ginger Paste
  • 3 tbsp sesame oil
  • 2 tbsp soy sauce
  • 2 tbsp brown rice vinegar
  • ½ tsp Bart Infusions Chilli Paste
  • 2 tsp sesame seeds
  • 2 tsp sugar
  • (For the Bibimbap)
  • 500g steamed rice
  • 2 tbsp sesame oil
  • 2 tsp Bart Infusions Garlic Paste
  • 2 Bok Choi, sliced
  • 8 Shitake mushrooms, sliced
  • 8 radish, finely sliced
  • ½ 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 and use 1tsp of sesame oil and swish it around the pan to fry the 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.
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