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Ingredients
- Serves 2 people
1 pack Quorn mince, prepped for cooking
water (to blanch vegetables)
½ cucumber (julienned)
1 carrot (peeled and julienned)
100 ml rice vinegar
40 g sugar
½ tsp + 10 g salt
1 tbsp finely chopped red chilli
100 g gochujang sauce
1 tbsp honey
1 tbsp soy sauce
2-3 cloves garlic (grated)
2 tbsp sesame oil (for frying)
300 g warm cooked sushi rice
10 ml ready-made sushi vinegar
2 tbsp kimchi
2 tbsp bean sprouts (blanched)
1 egg, sunny side up (for garnish)
1 tbsp toasted sesame seeds (for garnish)
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Meat Free Bibimbap
The super healthy Korean rice salad of bibimbap is tossed with another meat free ingredient of Quorn mince. The rest is the same snappy delicious mix of sliced carrots, cucumber, juicy beansprouts and vinegary chewy rice that soaks up all the sweet-spicy Gochujang sauce. For the best way to enjoy Quorn protein, first drop a pack into hot oil and let them sizzle for a bit.
- Easy
- 20 min
- 20 min
- 15 min
- 4 steps
- 19 Ingredients
- Easy
- 4 steps
- 19 Ingredients
- 20 min
- 20 min
- 15 min
Instructions
-
Preparing pickled vegetables
Heat up a saucepan of water.
Blanch the cucumber, strain to remove excess water.
Blanch the carrots, strain to remove excess water.
Drain and season with rice vinegar, sugar, 10g salt and chilli
Set aside
-
Mixing the rice
In a large bowl, mix the sushi vinegar with warm cooked rice.
Set aside
-
Frying the Quorn mince
Marinate Quorn mince in gochujang paste, honey, soy sauce, ½ tsp salt and grated garlic.
- Fry the mince in sesame oil for about 4-5 minutes.
- Set aside
| Tip: Learn how to prepare quorn mince here
-
Putting it all together
Place the rice in the bottom of a large, deep bowl.
Place pickled vegetables, bean sprouts and kimchi on the rice.
Top with the fried Quorn mince.
Serve with egg on top and extra Gochujang if desired.
Garnish and Serve!
Garnish with white sesame seeds.
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Ingredients
- Serves 2 people
-
1 pack Quorn mince, prepped for cooking
-
water (to blanch vegetables)
-
½ cucumber (julienned)
-
1 carrot (peeled and julienned)
-
100 ml rice vinegar
-
40 g sugar
-
½ tsp + 10 g salt
-
1 tbsp finely chopped red chilli
-
100 g gochujang sauce
-
1 tbsp honey
-
1 tbsp soy sauce
-
2-3 cloves garlic (grated)
-
2 tbsp sesame oil (for frying)
-
300 g warm cooked sushi rice
-
10 ml ready-made sushi vinegar
-
2 tbsp kimchi
-
2 tbsp bean sprouts (blanched)
-
1 egg, sunny side up (for garnish)
-
1 tbsp toasted sesame seeds (for garnish)
Nutrition
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