Bibimbap Bowls

Bibimbap is a Korean rice dish, piled high with toppings of crunchy vegetables, sometimes with meats or eggs, and laced with the irresistible spicy flavour of a gochujang dressing.

1½ cups brown rice

2 tablespoons rice vinegar Sesame oil

200g shiitake mushrooms, sliced 2 tablespoons tamari or soy sauce

½ cup bean or pea sprouts

1 large carrot, peeled and julienned 100g snow peas, thinly sliced

1 cup shelled broad beans or edamame,

blanched

½ cup fresh coriander leaves

DRESSING

¼ cup gochujang (available from Asian

food stores)

3 tablespoons rice vinegar 2 tablespoons honey

1 tablespoon tamari or soy sauce 2 teaspoons sesame oil

Put the rice in a medium pot and cover with 3 cups of cold water. Bring just to the boil then cover the pot, reduce the heat to low and simmer for 30-35 minutes, or until the rice is tender and all the water is absorbed. When the rice is done, stir in the rice vinegar.

While the rice cooks, heat a frying pan over a medium heat. Add a little sesame oil and the mushrooms; stir-fry until browned. Add the tamari and stir-fry a minute more. Remove to a plate. Prepare the remaining vegetables.

Dressing: Whisk all ingredients together in a bowl.

Place the rice in bowls, topped with piles of each vegetable and garnished with coriander. Serve with the dressing. Serves 4