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Sweet Chilli Glazed Gyoza Bibimbap
Sweet Chilli Glazed Gyoza Bibimbap

Sweet Chilli Glazed Gyoza Bibimbap

with Gochujang Fried Veg, Pickled Carrot and Crispy Onions

Recipe Development Team
Recipe Development TeamPublished on July 22, 2025

Colourful and nourishing, this Korean dish's name is a combination of two sounds - bibim (mixed) and bap (rice). Here, we're using vegetable gyozas, gochujang veg and pickled carrots. The popular Korean condiment gochujang contains chillies, fermented soybeans and glutinous rice.

Tags:
Medium Spice
Veggie
Allergens:
Soya
Cereals containing gluten
Wheat

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.

Total35 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

150 grams

Jasmine Rice

1 unit(s)

Carrot

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

Honey

10 unit(s)

Vegetable Gyozas

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

32 grams

Sweet Chilli Sauce

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp

Sugar

4 tbsp

Mayonnaise

Nutritional information

Energy (kJ)3270 kJ
Energy (kcal)782 kcal
Fat29.6 g
of which saturates3.7 g
Carbohydrate111.3 g
of which sugars26.1 g
Dietary Fibre7.7 g
Protein15.6 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Bowl
Peeler
Garlic Press
Pan

Cooking Instructions and Tips

Cook the Rice
1

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

Stir in the rice and ¼ 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).

Get in a Pickle
2

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 to pickle.

Prep Time
3

Trim the pak choi, then thinly slice widthways.

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

Fry the Veg
4

Heat a drizzle of oil in a large frying pan on medium-high heat with a drizzle of oil.

Once hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until lightly browned, 2-3 mins.

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

Stir in the gochujang and honey. Cook until slightly thickened, 1-2 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Transfer your gochujang veg to a bowl and cover to keep warm.

Bring on the Gyozas
5

Wipe out your (now empty) frying pan and return to medium-high heat with a drizzle of oil.

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 gyozas in the sauce

Finish and Serve
6

Fluff up the rice with a fork, then pour in the pickling liquid from the carrots and stir through. Share the rice between your bowls.

Arrange the glazed gyozas, pickled carrot and gochujang veg in different sections on top. Drizzle over the mayonnaise (see pantry for amount).

Finish by sprinkling over the crispy onions

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