Quick Veggie-Packed Bibimbap
with Kimchi & Sesame Mayo Drizzle
Cooking time
15 minutes
Servings
2/4
Calories
480 /serving
Bibimbap is the perfect Korean classic for chilly weather. Mushrooms make it seem like a meaty meal, even if it’s vegan from start to finish. It’s all built on veggies and warm jasmine rice, with kimchi for kick and sesame mayo for smoothness.
We will send you:
- 225g Sliced mushrooms
- 100g Matchstick carrots
- 15ml Minced garlic
- 150g Shredded cabbage
- 15ml Toasted sesame oil
- 30ml Vegan mayonnaise
- 30ml Sweet soy sauce
- 227g Pre-cooked jasmine rice
- 66g Organic kimchi
- 30ml Ponzu lime sauce
- 3g Black & white sesame seeds
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Microwave
Oil
Salt & pepper (S&P)
Total Fat
23 g
Saturated Fat
3 g
Sodium
930 mg
Total Carb
67 g
Sugars
20 g
Protein
8 g
Fibre
8 g
Preparation
Sauté the vegetables
- In a large pan, heat a generous drizzle of oil on medium-high.
- Add the mushrooms and sauté, 3 to 5 min., until nicely browned; season with S&P.
- Add the cabbage and carrots. Sauté, 1 to 2 min., until softened.
- Add the garlic, ½ the sesame oil and ½ the ponzu.
- Sauté, 30 sec. to 1 min., until fragrant and coated.
Warm the rice
- Poke small holes in the bag of rice.
- Microwave, 2 to 3 min., until heated through.
- Keep warm.
Make the sesame mayo
- In a small bowl, combine the mayo, soy sauce, remaining sesame oil and ponzu, and S&P.
Plate your dish
- Divide the rice between your bowls.
- Top with the vegetables and kimchi.
- Drizzle with the sesame mayo.
- Garnish with the sesame seeds. Bon appétit!
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