Asian BBQ Pork, Mushroom & ‘Kimchi’ Bibimbap
with Gochujang, Fried Egg & Sesame Seeds
- Wheat
- Gluten
- Soy
- Sesame
- Eggs
- Soy
- May contain traces of allergens
This classic Korean rice bowl, meaning “mixed rice”, brings together Asian BBQ-glazed pork mince, sautéed button mushrooms, tender carrot and garlicky spinach over fluffy jasmine rice. Topped with tangy plant-based kimchi, rich gochujang, sesame seeds and a fried egg, it delivers a vibrant balance of sweet, spicy and umami flavours in every bite.
Ingredients
1 packet
Jasmine rice
1
Carrot
1 packet
Button Mushrooms
2
Garlic
1 packet
Baby Spinach Leaves
250 g
Pork Mince
1 sachet
Asian BBQ seasoning
(Contains: Wheat, Gluten, Soy)
1 sachet
gochujang
(Contains: Wheat, Gluten, Soy)
1 packet
plant-based kimchi
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Soy)
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water
1 drizzle
sesame oil
(Contains: Sesame)
2 piece
egg
(Contains: Eggs)
Nutrition
Utensils
Cooking Steps
- Add the water to a medium saucepan and bring to the boil.
- Add jasmine rice, stir, cover with a lid and reduce heat to low.
- Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
- Meanwhile, thinly slice carrot into sticks.
- Thinly slice button mushrooms.
- Finely chop garlic.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot until tender, 4-5 minutes.
- Add baby spinach leaves, the sesame oil and garlic and cook until wilted and fragrant, 2 minutes. Season, transfer to a bowl and cover to keep warm.
- Return frying pan to medium-high heat with a drizzle of olive oil. Add mushrooms and cook until browned and softened, 8-10 minutes. Season, transfer to a bowl and cover to keep warm.
- Return pan to medium-high heat with a drizzle of olive oil.
- When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes.
- Transfer to a plate and cover to keep warm.
- Wipe out pan and return to high heat with a drizzle of olive oil.
- Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes.
- Add sweet soy seasoning and cook until fragrant, 1 minute.
- Divide rice, pork and veggies between bowls.
- Top with fried eggs, gochujang, plant-based kimchi and garnish with sesame seeds. Enjoy!
