Impossible™ Beef & Shimeji Mushroom Bibimbap Bowls
with Zingy Kimchi Carrots
Cooking time
25 minutes
Servings
2/4
Calories
870 /serving
We love making the impossible possible! This beef alternative browns up beautifully with Korean spices. The spotlight is also on shimeji mushrooms, prized for their crisp texture and nutty flavour. Kick it up with kimchi-coated carrots, while warm rice puts the bap in bibimbap.
We will send you:
- 2 Garlic cloves
- 150g Shimeji mushrooms
- 2 Impossible™ beef burger patties (made from plants)
- 1 Lime
- 300g Nantes carrots
- 30ml Sweet soy sauce
- 160g White rice
- 15ml Toasted sesame oil
- 33g Organic kimchi
- 13g Asian Aromatics spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper, silicon dioxide)
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
34 g
Saturated Fat
8 g
Sodium
1250 mg
Total Carb
116 g
Sugars
25 g
Protein
30 g
Fibre
13 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ¼ cups water and a big pinch of salt (double the water and salt for 4 portions); bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, mince the garlic.
- Halve the carrots lengthwise; thinly slice crosswise on an angle.
- Remove the bottom of the mushrooms; separate the mushrooms.
- Juice the lime.
- Roughly chop the kimchi.
- Crumble the patties.
- In a small bowl, combine the lime juice, sesame oil and ½ the garlic.
Make the kimchi carrots
- In a medium bowl, combine the carrots, kimchi, ⅓ of the spices, ½ the sesame oil mixture, 2 tbsp oil (double for 4 portions) and S&P.
Sauté the mushrooms & crumbled patties
- In a large pan, heat a drizzle of oil on medium-high.
- Add the mushrooms and remaining garlic. Sauté, 2 to 3 min., until beginning to brown; season with the remaining spices.
- Add the crumbled patties and sauté, 3 to 4 min., until browned and warmed through.
- Add the soy sauce and remaining sesame oil mixture. Sauté, 30 sec. to 1 min., until glazed.
Plate your dish
- Divide the rice between your bowls.
- Top with the mushrooms, crumbled patties and kimchi carrots. Bon appétit!
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