Sweet Chilli Glazed Gyoza Bibimbap
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Sweet Chilli Glazed Gyoza Bibimbap

with Gochujang Fried Veg, Pickled Carrot and Crispy Onions

Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time30 minutes


serving amount

150 grams

Jasmine Rice

1 unit(s)


15 milliliter(s)

Rice Vinegar

1 unit(s)

Pak Choi

2 unit(s)

Garlic Clove

80 grams

Sliced Mushrooms

30 grams

Gochujang Paste

(Contains Soya)

15 grams


1 pack(s)

Vegetable Gyoza

(Contains Sulphites, Cereals containing gluten, Soya May contain Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Sesame, Celery)

32 grams

Sweet Chilli Sauce

1 sachet(s)

Crispy Onions

(Contains Cereals containing gluten)

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp


4 tbsp



Nutritional information

Energy (kJ)3235 kJ
Energy (kcal)773 kcal
Fat29.5 g
of which saturates3.7 g
Carbohydrate110.2 g
of which sugars26.5 g
Protein15.5 g
Salt2.68 g
Always refer to the product label for the most accurate ingredient and allergen information.


Lidded saucepan
Chopping Board
Medium Bowl
Garlic Press



Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


In the meantime, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Add the carrot to a medium bowl with the rice vinegar and sugar (see pantry for amount), season with salt and pepper. Set aside.


Trim the pak choi, then thinly slice widthways.

Peel and grate the garlic (or use a garlic press).


Heat a drizzle of oil in a large frying pan on medium-high heat with a drizzle of oil. When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 2-3 mins.

Add the pak choi and cook for 2-3 mins. Add the garlic for 1 min more.

Stir in the gochujang and honey. Cook until thickened slightly, 1-2 mins.

Remove from the pan to a medium bowl and cover to keep warm. Wipe out the pan.


Return the (now empty) frying pan with a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the gyozas and fry until golden on the bottom, 2-3 mins. Reduce the heat to medium-low, add 1 tbsp of water to the pan and immediately cover with a lid or some foil.

Cook until the gyozas are piping hot, 3-4 mins.

Remove from the heat and add the sweet chilli sauce, turning the gyoza in the sauce. 


Fluff up the rice with a fork, pour in the liquid from the carrot pickle.

Share the rice between bowls. Arrange the glazed gyoza, pickled carrot and gochujang veg in different sections of the bowl. Drizzle over the mayonnaise (see pantry for amount).

Finish by sprinkling over the crispy onions.