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  2. Recipes
  3. Vegetarian Mushroom Bibimbap

Vegetarian Mushroom Bibimbap

Ȑ
Difficulty
Medium
ȑ
Time
185 min
&
Author
lorem ipsum

This recipe is prepared with:

Product MultiPro Go FDP22.130GY MultiPro Go FDP22.130GY

Ingredients

Servings: 4
Makes:
For the marinated mushrooms
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

Express Serve Attachment, Slicing Disc, Grating Disc

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

  1. Back to homepage
  2. Recipes
  3. Vegetarian Mushroom Bibimbap

Vegetarian Mushroom Bibimbap

Ȑ
Difficulty
Medium
ȑ
Time
185 min
&
Author
lorem ipsum
Servings:4
Makes:

Ingredients

For the marinated mushrooms
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

Express Serve Attachment, Slicing Disc, Grating Disc

This recipe is prepared with: lorem ipsum FDP22.130GY

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

Notes