Recipe - Vegetarian /Vegan Korean Bibimbap Bowl
Makes 4 servings
400g (1 pack) of Ȧrta Bȯna Asian Meal Mix
250 ml (1 cup) of rice - ideally sushi rice, but otherwise any type of rice will do
500 ml (2 cups) water
Salt to taste
2 carrots, finely chopped
250 g (1 cup) red cabbage, cut into strips
120 ml (1/2 cup) rice vinegar
180 ml (¾ cup) hot water
45 ml (3 tbsp.) of sugar
Choice of garnish
4 eggs (1 tbsp. olive oil - optional)
250 g (1 cup) of edamame
2 Lebanese cucumbers, cut into strips or slices
In a bowl, mix the vinegar, the sugar, the hot water, the carrots and the cabbage. Let macerate for approximately 15 minutes. Drain.
Rinse the rice. Then place it in a saucepan and cover it with water. Add the salt. Bring to boil and stir. Cover and cook over low heat for 12 to 15 minutes or until the liquid is completely absorbed. Stir and let stand 5 minutes covered. Reserve.
In the meantime, boil some water in another saucepan and immerse the bag of Ȧrta Bȯna Asian Meal Mix Let it boil 4 minutes. Remove from fire.
OPTIONAL: In another large skillet, add the’olive oil and break in it the eggs . Cook over low heat, on one side only, approximately 3 minutes or until the white is cooked. Add salt and pepper..
Distribute the rice in the bowls. Add the Ȧrta Bȯna Asian Meal Mix, the pickled vegetables, the edamame and / or the cucumbers on the rice and / or the eggs cooked. Sprinkle with Sesame seeds . Add sriracha sauce to taste.