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Korean Bibimbap swipe for the ultimate mixxx this was a bowl full of absolute …

Korean Bibimbap 🌈 swipe for the ultimate mixxx ➑️🀀 this was a bowl full of absolute gooodness as it’s packed full of vits and alll vegan style 🌱 all topped with heaps of gochujang sauce !!

🌈 rainbow bibimbap 🌈 serves 2

70g red cabbage β€’ tbsp apple cider vinegar β€’ 1/2 tsp caster sugar β€’ 3 garlic cloves β€’ 300g mushrooms β€’ 1 tbsp light soy sauce β€’ 2 tsp sesame oil β€’ 170g jasmine rice β€’ 1 pepper β€’ tin of black beans β€’ 1/2 a cucumber β€’ 1 carrot β€’ 2 large handfuls of spinach β€’ sesame seeds to top

For the gochujang sauce: 2 tbsp gochujang paste (homemade or store bought) β€’ 2tsp apple cider vinegar β€’ tbsp soy β€’ tsp caster sugar β€’ tsp sesame oil β€’

– get your rice cooking
– thinly slice the red cabbage and add to a bowl with the apple cider vinegar and caster sugar to pickle
– Peel and dice the garlic. Add the mushrooms whole to a large tray, scatter over the garlic, then drizzle over the light soy sauce and 1 tsp of sesame oil. Add a small pinch of salt and give everything a mix, then roast at 180 for 15 minutes
– thinly slice the pepper and drain the beans 🌱 Add the yellow pepper and black beans to the tray, drizzle over 1 tsp of sesame oil and sprinkle over a small pinch of salt. Give everything a mix, then roast for 5 minutes
– thinly slice the carrot and chop the cucumber
– drain the rice and wilt spinach in a pan
– when it’s all ready build your bowl and top with sesame seeds then mix all the gochujang sauce ingredients together and pour into the middle of the bowl and mixxxxx it uuuppp 🌈🌈🌈

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