bibimbapIngredients for 2 servings

For the rice

  • 100 g wholegrain brown rice
  • 1 tbsp black rice
  • 2 tablespoons barley or spelled

For the spinach

  • 100 g of spinach
  • 2 teaspoons sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame

For the shiitake

  • 50 g fresh shiitake 
  • 1 teaspoon oil
  • Salt
  • pepper

For the seitan

  • 50 g of seitan
  • 1 teaspoon oil
  • 2 teaspoons soy sauce

For Gochujang dressing

  • 2 tablespoons Gochujang paste
  • 1 tbsp sesame oil
  • 1 tbsp water
  • 1 tbsp roasted sesame seeds
  • 2 teaspoons rice or apple cider vinegar

And

  • 100 g kimchi
  • 1 carrot
  • 1/4 cucumber
  • 1 handful of fresh bean sprouts
  • 1 handful of fresh red cabbage
  • 2 radishes
  • 2 tablespoons of sesame seeds

Instructions

  1. Mix rice and barley well, boil in a 1.5-fold amount of water with the lid closed. Boil for 2 minutes, then switch to low heat and let soak for 40 minutes.
  2. Bring spinach over with boiling water, leave to stand for 2 minutes. Drain, squeeze well and mix with the remaining ingredients. Keep warm.
  3. Slice mushrooms. Put the oil in a hot pan and fry the mushrooms for 10 minutes over medium heat, then season with salt and pepper.
  4. Cut seitan into thin slices. Add oil to a hot pan and fry seitan for 3-4 minutes while stirring.
  5. Deglaze with soy sauce, remove from pan and keep warm. Cut the carrot and cucumber into fine sticks, cut the radishes into slices.
  6. Cut the cabbage into fine strips. Steam carrot until firm.
  7. Mix all ingredients for the dressing well.
  8. Set bowl with all ingredients, top with sesame seeds and serve with the dressing (separately). Mix everything well before eating.

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