You are here: Home ❯ Magazine ❯ Recipes ❯ Vegetarian Vegan ❯ Korean Bibimbap Bowls ❯
Korean Bibimbap Bowls
Go Korean with this super quick, healthy, flavour-packed Veggie starter or small plate
10 Covers
ingredients
Sesame Oil 
65ml 
Carrots- cut julienne
185g
Courgettes- cut julienne
185g
Thai Grass Asparagus
100g
Beansprouts 
500g
Bamboo Shoots- drained 
265g
Shitake Mushrooms- sliced
200g
Cooked Rice
800g
Spring Onion- sliced 
50g
Butter
30g
Quails Eggs
10
Major Korean Mari Base 
100g
Major Mushroom Stock Powder 
6g
click for a FREE sample
method
  1. Individually stir-fry the carrots, courgettes, asparagus, bean sprouts, bamboo shoots and shitakes in sesame oil. 
  2. Whilst each of the vegetables is cooking, sprinkle with Major Mushroom Stock Powder. Once al dente, keep warm.
  3. Stir-fry the rice in sesame oil. Add the spring onions and stir through the Major Korean Mari Base.
  4. Slowly fry the eggs in butter.
  5. Assemble in 10 small noodle bowls, rice at the bottom and the vegetables arranged neatly around.
  6. Top with the fried eggs and serve.