Creamy Gochujang Chicken and Mushroom Bibimbap
with Sweet Chilli Young Pea Pods and Pickled Slaw
Colourful and nourishing, this Korean dish's name is a combination of two sounds - bibim (mixed) and bap (rice). Here, we're using kimchi style slaw, roasted broccoli and gochujang chicken and mushrooms. The popular Korean condiment gochujang contains chillies, fermented soybeans and glutinous rice.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Jasmine Rice
160 grams
Young Pea Pods
180 grams
Sliced Mushrooms
15 milliliter(s)
Rice Vinegar
15 grams
Sambal Paste
120 grams
Coleslaw Mix
75 grams
Creme Fraiche
(Contains: Milk)
30 grams
Gochujang Paste
(Contains: Soya)
32 grams
Sweet Chilli Sauce
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
240 grams
Diced British Chicken Breast
Not included in your delivery
1 tsp
Sugar for the Pickle
1 tbsp
Honey
Utensils
Cooking Instructions and Tips
a) Boil a full kettle.
b) Preheat your oven to 220°C/200°C fan/gas mark 7.
c) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 12-13 mins.
d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, pop the young pea pods onto a medium baking tray.
b) Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
c) When the oven is hot, roast on the middle shelf until tender and crispy, 8-10 mins.
a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
b) When hot, add the diced chicken to the pan. Fry until browned all over, 5-6 mins.
c) Add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
a) While the chicken and mushrooms fry, in a medium bowl, combine the rice vinegar, sambal and sugar for the pickle (see pantry for amount).
b) Stir in the coleslaw mix.
c) Season with salt and pepper. Set aside.
a) When the mushrooms have browned, lower the heat and stir in the creme fraiche, gochujang and honey (see pantry for amount). TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
b) Simmer until slightly thickened, 2-3 mins.
c) Season with salt and pepper.
a) When everything's ready, share the rice between your bowls.
b) Top with the creamy gochujang chicken and mushrooms, kimchi style slaw and young pea pods in separate sections.
c) Drizzle the sweet chilli sauce over the young pea pods and sprinkle over the sesame seeds to finish.
