Wok Tossed Bibimbaq

November 11, 2014
by hellofreshau Uncategorized @au

    A signature Korean dish packed with fresh veggies and salty, sweet and chilli flavours which is light yet satisfying.

    bibimbap

    Ingredients for two people

    1 cuprice
    1 tbsvegetable oil
    1carrot, julienned
    1zucchini, julienned
    1long chilli, deseeded & diced
    150 gbutton mushrooms, finely sliced
    1capsicum, finely sliced
    1 bunchspring onions, finely sliced
    3 tbssoy sauce
    2 tbssweet chilli sauce (optional)

    Hellofresh recipe

    For the rice

    Place the rice into a sieve and rinse it with cold tap water, the water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes until soft. Drain.

    For the stir fry

    Heat some vegetable oil in a large pan over a medium-high heat. Stir fry the carrot and zucchini for about 5 minutes or until they begin to soften. Add the chilli, mushrooms, and capsicum and cook for a further 5 minutes until the vegetables are tender.

    Add the rice, spring onions, soy sauce and a good grind of pepper to the pan. Cook for a further 2-3 minutes until everything is heated through.

    To serve

    Divide this quick rice stir fry between bowls and serve with some sweet chilli sauce on the side if you’d like!

     

    Tip from the kitchen

    For a traditional bibimap, serve with a fried egg if you’d like!

    To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

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    2 comments

    Simple, nutritious, and filling!

    kj saunders says:

    Reblogged this on My Gluten Free Summer and commented:
    Will need some gluten free soy, but another one to add to the try list .

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