Cookbook
Bibimbap with Mushroom, Kai Lan, Kimchi, Eggs & Black Sesame

Bibimbap with Mushroom, Kai Lan, Kimchi, Eggs & Black Sesame

  • 30 min
  • 670 calories

Bibimbap is a popular Korean dish getting it's name from the Korean word for "mixed rice". This delicious and nutritious meal traditionally consists of white rice topped with sauted and seasonal vegetables, fried egg, hot chilli, soy sauce, and sometimes sliced meat (we've left this one vegetarian). We've also got some local kimchi to add to the mix! These ingredients are then mixed thoroughly just before eating. It is a wonderfully versatile dish and can be served either hot or cold.

Number of servings

Ingredients

  • 3⁄4 Cup Jasmine Rice 34 Cup Jasmine Rice
  • 1⁄2 Bunch Kai Lan 12 Bunch Kai Lan
  • 100g Mushrooms 100g Mushrooms
  • 2 Garlic Clove 2 Garlic Clove
  • 1 Spring Onion 1 Spring Onion
  • 1 Carrot 1 Carrot
  • 2 Tsp Gochujang 2 Tsp Gochujang
  • 2 Tsp Soy Sauce (GF) 2 Tsp Soy Sauce (GF)
  • 2 Free Range Eggs 2 Free Range Eggs
  • 1 Tsp Black Sesame Seeds 1 Tsp Black Sesame Seeds
  • 1 Lebanese Cucumber 1 Lebanese Cucumber
  • 1 Tsp Sesame Oil 1 Tsp Sesame Oil
  • 60g Kimchi 60g Kimchi

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Medium Size Pot
Deepsided Frypan or Wok
Egg Rings (optional)

Step 1

1 Cook Rice & Prepare Ingredients

In medium pot, boil 112 cups water. Stir in jasmine rice, cover, put on low heat. Simmer 15 minutes until water is absorbed. Keep pot covered, let rice absorb water off the heat. Fluff finished rice with fork. Thinly slice spring onion on an angle. Peel carrot, cut into matchsticks or grate. Thinly slice Lebanese cucumber in rounds. Thinly slice mushrooms.

Step 2

2 Prepare Veg

Meanwhile, cut Kai Lan into 3-4 cm pieces. Peel and roughly chop garlic. Heat oil in a frypan or wok on medium until hot. Add Kai Lan and garlic, cook 2-3 minutes or until bright green and tender-crisp, and leaves have wilted. Season with salt and pepper. Transfer to a plate, cover to keep warm.

Tip! You can use a wok instead of a pan if you have one.

Step 3

3 Cook Mushrooms

In the same pan, heat a little more oil on medium heat. Add the mushrooms, season with salt and pepper, and cook 1-3 minutes or until softened. Transfer cooked mushrooms to the plate with the Kai Lan, keeping them separate

Tip! You can use two separate plates for the cooked mushrooms and Kai Lan if you prefer.

Step 4

4 Finish Rice

In the same pan, heat a little more oil on medium-high. Add the cooked rice and cook about 1-2 minutes or until dry and slightly golden, stirring occasionally. Add gochujang, sesame oil and soy sauce to taste. Cook about 1 minute longer, stirring. Transfer the rice to bowls.

Tip! If you don't like it spicy, add less of the gochujang for a milder heat. You can always stir through a little more later.

Step 5

5 Cook Eggs

In the same pan, heat a little more oil on low. Carefully add the eggs to the pan, one at a time, keeping them separate. Season with salt and pepper. Cook eggs (sunny side up, to your liking), 3-5 minutes or until the whites are set and no longer translucent.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it is safe to eat.

Step 6

6 You Plate It

Top each bowl of rice with the Kai Lan, mushrooms, carrots, cucumber and a cooked egg. Garnish with kimchi, spring onion and black sesame seeds. Enjoy!

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