Vegetarian Mushroom Bibimbap
This recipe is prepared with:
Ingredients
600 g chestnut mushrooms, cleaned
1 Tbsp garlic powder
3 Tbsp soy sauce
2 Tbsp rice vinegar
0.5 tsp liquid smoke
For the pickled carrots
100 g carrots, peeled, trimmed
300 ml rice vinegar
100 g water
12 g fine sea salt
40 g sugar
For the raw vegetables
60 g spring onions, trimmed
150 g yellow pepper, deseeded, quartered
75 g radish, trimmed
½ cucumber, halved lengthways, deseeded
For the rice
350 g white rice
550 g water
To finish
1 Tbsp sesame oil
0.5 tsp fine sea salt
vegetarian kimchi, as needed
black sesame seeds, as needed
Utensils
Instructions
STEP 1/10
Fit the Slicing Disc, attach the Express Serve lid and ensure it is locked into place.
STEP 2/10
Place a large bowl underneath the Express Serve Attachment.
Slice the mushrooms into the large bowl using the pusher.
STEP 3/10
Add the garlic powder, soy sauce, rice vinegar and liquid smoke into the bowl.
Toss to combine with the mushrooms.
Set aside to marinade for 2 hours.
STEP 4/10
Place a medium bowl underneath the Express Serve Attachment.
Working in batches, slice the carrots into the medium bowl using the pusher.
STEP 5/10
Add the rice vinegar, water, salt and sugar into a small saucepan.
Heat over a medium heat.
Bring to a simmer, stirring occasionally until the sugar and salt have dissolved.
Pour the brine over the sliced carrots and set aside.
STEP 6/10
Place a serving bowl underneath the Express Serve Attachment.
Slice the spring onions into the serving bowl.
Slice half of the yellow pepper into a separate serving bowl.
Repeat the same with the remaining yellow pepper.
(Tip: The peppers can be lightly fried off in a pan later or used raw.)
Slice the radishes into a clean serving bowl.
STEP 7/10
Remove the Slicing Disc, fit the Grating Disc.
Working in batches, grate the cucumber into the serving bowl.
STEP 8/10
Add the rice and water into a medium saucepan.
Place over a medium-high heat until boiling.
Stir once and place a lid on.
Cook over a medium-low heat for 18 minutes.
Remove from the heat, keep the lid on and set aside.
STEP 9/10
Place a large frying pan over a high heat.
Add the sesame oil into the frying pan.
Add the marinated mushrooms into the pan.
Cook undisturbed for 4 minutes and reduce the heat.
Cook over a medium-high heat for 6 minutes, stirring occasionally until golden brown.
Season with the fine sea salt.
Add the sliced peppers into the frying pan, if opting for fried yellow pepper.
Fry over a medium-high heat for 3-4 minutes.
STEP 10/10
Divide the rice between 4 serving bowls.
Top with mushrooms, pickled carrots, spring onions, pepper, radishes and grated cucumber.
Garnish with kimchi and a sprinkle of sesame seeds.
Serve
Vegetarian Mushroom Bibimbap
Ingredients
600 g chestnut mushrooms, cleaned
1 Tbsp garlic powder
3 Tbsp soy sauce
2 Tbsp rice vinegar
0.5 tsp liquid smoke
For the pickled carrots
100 g carrots, peeled, trimmed
300 ml rice vinegar
100 g water
12 g fine sea salt
40 g sugar
For the raw vegetables
60 g spring onions, trimmed
150 g yellow pepper, deseeded, quartered
75 g radish, trimmed
½ cucumber, halved lengthways, deseeded
For the rice
350 g white rice
550 g water
To finish
1 Tbsp sesame oil
0.5 tsp fine sea salt
vegetarian kimchi, as needed
black sesame seeds, as needed
Utensils
Instructions
STEP 1/10
Fit the Slicing Disc, attach the Express Serve lid and ensure it is locked into place.
STEP 2/10
Place a large bowl underneath the Express Serve Attachment.
Slice the mushrooms into the large bowl using the pusher.
STEP 3/10
Add the garlic powder, soy sauce, rice vinegar and liquid smoke into the bowl.
Toss to combine with the mushrooms.
Set aside to marinade for 2 hours.
STEP 4/10
Place a medium bowl underneath the Express Serve Attachment.
Working in batches, slice the carrots into the medium bowl using the pusher.
STEP 5/10
Add the rice vinegar, water, salt and sugar into a small saucepan.
Heat over a medium heat.
Bring to a simmer, stirring occasionally until the sugar and salt have dissolved.
Pour the brine over the sliced carrots and set aside.
STEP 6/10
Place a serving bowl underneath the Express Serve Attachment.
Slice the spring onions into the serving bowl.
Slice half of the yellow pepper into a separate serving bowl.
Repeat the same with the remaining yellow pepper.
(Tip: The peppers can be lightly fried off in a pan later or used raw.)
Slice the radishes into a clean serving bowl.
STEP 7/10
Remove the Slicing Disc, fit the Grating Disc.
Working in batches, grate the cucumber into the serving bowl.
STEP 8/10
Add the rice and water into a medium saucepan.
Place over a medium-high heat until boiling.
Stir once and place a lid on.
Cook over a medium-low heat for 18 minutes.
Remove from the heat, keep the lid on and set aside.
STEP 9/10
Place a large frying pan over a high heat.
Add the sesame oil into the frying pan.
Add the marinated mushrooms into the pan.
Cook undisturbed for 4 minutes and reduce the heat.
Cook over a medium-high heat for 6 minutes, stirring occasionally until golden brown.
Season with the fine sea salt.
Add the sliced peppers into the frying pan, if opting for fried yellow pepper.
Fry over a medium-high heat for 3-4 minutes.
STEP 10/10
Divide the rice between 4 serving bowls.
Top with mushrooms, pickled carrots, spring onions, pepper, radishes and grated cucumber.
Garnish with kimchi and a sprinkle of sesame seeds.
Serve