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Creamy Gochujang Mushroom Bibimbap

Creamy Gochujang Mushroom Bibimbap

with Sweet Chilli Tenderstem® and Pickled Slaw

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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 mushrooms. The popular Korean condiment gochujang contains chillies, fermented soybeans and glutinous rice.

Tags:

Veggie

•Calorie Smart

Allergens:

Milk

•Soja

•Sesamzaad

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.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

160 grams

Tenderstem® Broccoli

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: Soja)

32 grams

Sweet Chilli Sauce

5 grams

Roasted White Sesame Seeds

(Contains: Sesamzaad May contain traces of: Mandeln, Paranüsse, Kaschunüsse, Pecannüsse, Erdnüsse, Haselnüsse, Macadamia, Pistazien, Schalenfrüchte)

Not included in your delivery

1 tsp

Sugar for the Pickle

1 tbsp

Honey

Nutritional information

Energy (kJ)2238 kJ

Energy (kcal)535 kcal

Fat15.5 g

of which saturates8.1 g

Carbohydrate88.2 g

of which sugars24.4 g

Dietary Fibre6.1 g

Protein11.3 g

Salt1.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Kettle

•Large Saucepan

•Baking Tray

•Knife

•Large Frying Pan

•Medium Bowl

Instructions

1

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 0.25 tsp salt on high heat. Add the rice and cook for 12-13 mins.

d) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

2

a) Meanwhile, halve any thick broccoli stems lengthways.

b) Pop the Tenderstem® broccoli onto a medium baking tray.

c) Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

d) When the oven is hot, roast on the middle shelf until tender and crispy, 10-12 mins.

3

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

b) When hot, add the mushrooms to the pan.

c) Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

4

a) While the mushrooms fry, in a medium bowl combine the rice vinegar, sambal and sugar for the pickle (see ingredients for amount).

b) Stir in the coleslaw mix.

c) Season with salt and pepper. Set aside.

5

a) When the mushrooms have browned, lower the heat and stir in the creme fraiche, gochujang and honey (see pantry for amount).

b) Simmer until slightly thickened, 2-3 mins.

c) Season with salt and pepper.

6

a) When everything's ready, share the rice between your bowls.

b) Top with the creamy gochujang mushrooms, kimchi style slaw, and roasted broccoli in separate sections.

c) Drizzle the sweet chilli sauce over the broccoli and sprinkle over the sesame seeds to finish.

Enjoy!

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