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Vegetable bibimbap
Fruit and vegetables
6 dried wood-ear
mushrooms
, rehydrated
½
cucumber
, sliced, cored and lightly salted
1 large
field mushroom
100g/3½oz
green beans
, chopped into 2cm/½in batons
1
garlic
clove, minced
1 tsp minced fresh root
ginger
1
garlic
clove, minced
2
spring onions
, chopped
Tins, packets and jars
freshly cooked
jasmine rice
Cooking ingredients
3 tbsp
rice wine
vinegar
1–2 tbsp
caster sugar
1 tsp
soy sauce
1 tsp
miso
paste
2 tbsp
gochujang
2 tsp
sesame oil
2 tsp
rice wine
vinegar
1 tsp
honey
salt and freshly ground
black pepper
1 tbsp
vegetable oil
1 tsp
sesame oil
1 tsp
black sesame seeds
2 tbsp
vegetable oil
½ tsp
cornflour
3 tbsp light
soy sauce
3 tbsp
rice wine
Dairy, eggs and chilled
4 puffed
tofu
pieces
2 fried free-range
eggs
Meat, fish and poultry
1 tsp
mirin
Back to recipe
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