Sweet Chilli Glazed Gyoza Bibimbap
with Gochujang Fried Veg, Pickled Carrot and Crispy Onions
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.
(Contains Sulphites, Cereals containing gluten, Soya May contain Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Sesame, Celery)
Sweet Chilli Sauce
(Contains Cereals containing gluten)
Not included in your delivery
Water for the Rice
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.