Korean Style Bibimbap

Serves 2
Total Time
15 Minutes Plus 12 minutes to cook the rice
3 tbsp of sunflower oil
6 tbsp of cooked or leftover
Basmati rice
10 button mushrooms, brushed clean
4 radishes, finely sliced
1 carrot, peeled and very finely sliced
1 small courgette, very finely sliced
2 tbsp of frozen or fresh podded edamame beans
Handful of spinach leaves
1 tbsp of dark soy sauce
½ tsp of soft brown sugar
1 red chilli, deseeded and finely sliced
1 spring onion, finely sliced
1 tbsp of sesame seeds
Step 1

There’s no need to purchase pricey pre-cooked rice; simply simmer basmati rice for 12 minutes, drain, then allow to cool completely before using in this recipe.

Step 2

Heat 2 tablespoons of the oil in a medium-sized frying pan over a medium–high heat, then add the cooked rice, pushing it down flat to form a level rice cake. Cook for five minutes until the base of the rice becomes crisp, then remove and separate into two bowls.

Step 3

Heat the remaining tablespoon of oil in a large wok over a high heat and stir-fry the mushrooms, radishes, carrot, courgette, edamame beans, and spinach leaves for two to three minutes. Spoon in the soy sauce and brown sugar, then stir-fry for a further two minutes.

Step 4

Spoon the vegetables over the rice, then scatter with the chilli, spring onion, and sesame seeds.

15 Minute Vegan: On a budget by Katy Beskow (Quadrille £15) Photography: Dan Jones

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