Odds and Ends Bibimbap
3 ways to prepare vegetables for a deliciously low-waste bibimbap!
Substitute:
- No mushrooms? Use aubergine or courgette instead.
- No cucumber? Try with celery, green pepper or radishes.
- No carrots? Try with radishes, parsnips or turnips instead.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4
Ingredients:
400 g mushrooms
2 pak choi (roughly chopped)
2 tbsp olive oil
1 carrot (peeled and cut into chunks)
1 cucumber (finely sliced)
190 g oddbox refill brown rice
110 ml Chimac Korean stir fry sauce
4 eggs
Recipe:
Cook the rice: Thoroughly rinse your brown basmati rice under water. Add the rice to a pan with water (and half a teaspoon of salt, if you'd like). You'll need double the amount of water to rice, so add 380ml water. Bring to a boil, then reduce the heat to a simmer and cover the saucepan with a lid. Leave to simmer for 22-25 minutes (every stove and saucepan is different, so cooking time may vary). Once the water is fully absorbed, turn off the heat and let the rice rest for 5 minutes.
For the sautéed mushrooms: Heat 1 tablespoon of olive oil in a frying pan and add the mushrooms. Cook for 5 minutes, then add the pak choi. Stir well and keep in the pan for 3 minutes, until wilted. Add 45ml of stir fry sauce and stir well to coat.
For the sliced cucumber: Add the sliced cucumber to a mixing bowl and add 30ml of stir fry sauce. Stir well and set aside.
For the steamed carrot: Add the sliced carrot to a steamer and cook for 10 minutes, or until tender. Then add to a mixing bowl with the remaining sauce. Stir well to coat and set aside.
For the eggs: Heat a non-stick frying pan over a medium heat. Add the remaining olive oil and fry the eggs for 4-5 minutes, or until cooked to your liking.
For serving: Split the rice between plates and top with the sautéed mushrooms, sliced cucumber, steamed carrots and fried eggs. Enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days.
