Bibimbap means mixed rice and we are totally in love with the concept and flavours of these colourful Korean bowls. We eat versions of this so often, it’s our go-to dinner when we are stuck for inspiration. They’re a great way to use up leftovers or odds and ends from your veg drawer too. Eat with hot sauce and kimchi – a spicy, sour fermented cabbage full of flavour and so much goodness for your guts – we stock a really good one or search here in the blog to make your own. Traditionally topped with a raw or fried egg, we prefer some scrambled tofu. Here’s the very loose and flexible recipe which you should totally make your own. Enjoy!
- Cooked rice (hot or cold)
- kale, garlic, salt
- mushrooms, soy sauce
- carrots, sesame oil, soy sauce, lime juice, sesame seeds
- silken tofu, salt, pepper, turmeric
- hot sauce
- Cook rice or use leftover rice and make a cold bowl.
- Rinse your kale and strip out the tough stems. Finely slice the stems and place in a pan with a little oil and some sliced garlic. Sauté gently until they start to soften, then add the wet leaves and a sprinkle of salt. Stir fry to wilt the leaves, you may want to add a little splash of water to help them wilt.
- Slice the mushrooms and sauté with a little oil until they start to colour. Then add a splash of soy sauce and let the mushrooms cook for a few minutes until they are dark and delicious.
- Grate or julienne carrots. Mix them in a bowl with a splash of soy sauce, a drizzle of toasted sesame oil and a squeeze of lime. Sprinkle with sesame seeds.
- Scramble tofu by stirring silken tofu in a hot pan with some butter, salt, pepper and a pinch of turmeric. Break it up into lumps and sauté until it’s hot through.
- Slice your scallions and assemble your bowls. Start with rice then top with a portion of all the other sides. Stir and dig in!