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VegMeUp - Plant Based Meal Kit Delivery Service

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Korean Bibimbap

PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.

COOKING TIME
35 Mins

DIFFICULTY

INGREDIENTS 2p 4p
Brown rice 1 cup 2 cups
Radish 140 gr 280 gr
Garlic 1 clove 2 cloves
Lebanese cucumber 1 2
Green beans 100 gr 200 gr
Spring onion 3 stalks 6 stalks
Carrot 1 2
Gochujang paste ½ tbsp 1 tbsp
Sesame seeds 1 tbsp 2 tbsp
Garam masala 1 tsp 2 tsp
Tofu 220 gr 440 gr
*Oil (coconut, olive) 2 tbsp 4 tbsp
*Soy sauce 3 tbsp 6 tbsp
*Syrup (agave/ maple) 1 tbsp 2 tbsp
*Vinegar (Rice/ any) 1 tbsp 2 tbsp

* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER

Vegan Korean Bibimbap: Brown Rice, Tofu, Radish, Cucumber, Carrot
  Nutritional Information Per Serve
  Calories kCal
  Energy 2091Kj
  Protein 25.2g
  Fat, Total 16.1g
  –  Saturated 1.3g
  Carbohydrates 35.1g
  – Sugars 16.3g
  Sodium 320mg
  Allergens
Korean Bibimbap this popular dish from Korea will really excite you. it is bursting with flavors. The spicy gochujang paste really lifts up this dish to the next level. With plenty of fresh vegetables and brown rice you know for sure you get all the nutrition's you need.

TOOLS: FRY PAN, SAUCEPAN, 2 MIXING BOWLS, WOODEN SPOON, STRAINER, GRATER

METHOD

1

COOK                                 

Place rice in saucepan on medium heat with 2(4) cups of cold water ● cover, bring to the boil ● then simmer for 25/30 minutes until rice is cooked ● drain rice in a strainer

2

MARINATE                          

Slice tofu into 2cm cubes ● place garam masala in a bowl with 2(4) tbsp of soy sauce ● mix well ● add tofu, mix and marinate for 10 minutes

3

PREP                                     

Halve radish then thinly slice ● remove top and tails from beans and slice into 1cm pieces ● grate carrot ● halve cucumber then slice thinly ● finely slice spring onion ● mince garlic

4

DRESSING & FRY             

Place into a bowl: gochujang paste, 1(2tbsp) soy sauce, vinegar, oil, minced garlic and syrup ● mix well ● place fry pan on high heat with 1(2) tbsp oil ● add tofu and green beans, cook for 4-6 minutes until golden

5

FINISH & SERVE               

Place rice in a bowl ● spread the cucumber, carrot, radishes and tofu mixture over the rice ● garnish with spring onion, sesame seeds and the gochujang dressing

Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.