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Brown rice bibimbap bowls recipe

Brown rice bibimbap bowls recipe

18 ratings

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. See method

  • Serves 4
  • 20 mins to prepare and 40 mins to cook
  • 491 calories / serving
  • Healthy
  • Vegetarian
  • Dairy-free

Ingredients

  • 2½ tbsp groundnut oil
  • 2 large sweetcorn cobs
  • 125g shiitake mushrooms, sliced
  • 4cm piece ginger, peeled and finely sliced
  • 3 tbsp light soy sauce
  • 4 eggs
  • 150g mangetout
  • 100g pickled red cabbage, drained
  • 1 tbsp toasted sesame oil (optional)
  • 2 x 250g packs microwave wholegrain rice, cooked to pack instructions
  • 150g carrot spaghetti or shredded carrot
  • 2 tbsp chopped peanuts
  • 3 spring onions, trimmed and finely sliced
  • 4 tbsp chilli sauce, plus extra to serve
If you haven't got spaghetti, try using linguine instead

Each serving contains

  • Energy

    2060kj
    491kcal     25%

  • Fat

    20g 29%

  • Saturates

    4g 22%

  • Sugars

    14g 16%

  • Salt

    1.8g 29%

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

Method

  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 secs for 6 mins, or until evenly browned. Keep warm.
  2. In a frying pan, heat 1 tbsp groundnut oil. Add the mushrooms and fry for 2 mins, then the ginger and fry for a further 3 mins. Add 1 tbsp soy sauce and tip into a bowl. Keep warm.
  3. Wipe out the pan. Add ½ 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 mins, 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.

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