Sweet Chilli Glazed Gyoza Bibimbap
with Gochujang Fried Veg, Pickled Carrot and Crispy Onions
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.
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
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
Utensils
Cooking Instructions and Tips
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).
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.
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.
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.
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.
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.
