Bibimbap

  • 20 mins

  • Feeds 1

  • 2 Blocks

Meaning literally "mixed rice", this classic Korean dish is canvas to get creative. Traditionally served with a raw egg yolk to mix through the hot rice, but you can fry yours if that's more your speed!
INGREDIENTS
  • 2 Sizzling Tempeh Blocks
  • 1 Tbsp Kimchi
  • 1 Tbsp Beansprouts
  • ¼ Cucumber
  • 1 Large Carrot
  • Mirin or Rice Vinegar
  • 1 Egg
  • Sushi Rice (or rice will do)
COOKING METHOD
  1. Cook your rice according to the instructions on the packet. Sushi rice works great here but microwave white rice is fine!
  2. Deseed the cucumber and cut into batons. 
  3. Shred the carrot and toss with a splash of mirin or rice vinegar.
  4. Fry the egg or simply separate the yolk if eating raw.
  5. Heat your Sizzling Tempeh Blocks until piping hot.
  6. With the rice as a base, place the egg in the middle and build the rest of the ingredients around the edge. 
  7. Mix the egg through the hot rice and enjoy.

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