Korean bibimbap with red rice

30 Min
4 People
Rating starstarstarstarstar
A popular Korean dish of red rice topped with an array of vegetables, eggs and seasoned tempeh, with a drizzle of sesame dressing.
1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.

2. Combine 1 tbsp sesame oil, 2 tbsp vinegar and 2 tsp miso paste with 1/4 cup water. Season with pepper and set aside.

3. Cut carrots into matchsticks. Slice spring onions and gai lan into 5cm lengths. Separate enoki mushrooms. Keep separate.

4. Heat a frypan over medium-high heat with 1 tsp sesame oil. Add carrots to cook for 2-3 minutes, or until just tender. Remove and keep warm. Repeat with spring onions, gai lan and mushrooms separately. Keep pan over heat.

5. Crack eggs into pan and cook to your liking. Remove to a plate. Crumble tempeh into pan with 1 tbsp of prepared sauce. Cook for 3-4 minutes, or until warmed through.

6. Divide rice between bowls. Spoon over sauce, top with even amounts of vegetables and tempeh. Place egg on top and season with cracked pepper.

You can also use rice wine or apple cider vinegar for the sauce if preferred.

Add water to tempeh if needed.
Red rice 300g
Miso paste 2 tsp
Carrots 2
Spring onions 1/3 bunch
Gai lan 1 bunch
Enoki mushrooms 1/2 punnet
eggs 4
Seasoned tempeh 2 packets (2 x 200g)

sesame oil, pepper, white wine vinegar