Vegetarian Korean Bibimbap with Quorn Fillets

Name: Vegetarian Korean Bibimbap with Quorn Fillets
Cook time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: 1 tablespoon honey; 3 tablespoons soy sauce; 2-3 cloves garlic; Sesame oil (for frying); 1 egg (optional); 4 cups sushi or jasmine rice; 1/3 cup rice vinegar; 2 tablespoons sugar; Salt to taste; 1 cucumber; 2 carrots, peeled; 1 1/2 teaspoons salt; 2 tablespoons rice vinegar; 1 tablespoon finely chopped red chilli pepper; Pickled carrot and cucumber; Kimchi; Toasted sesame seeds; Sprouts

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Vegetarian Korean Bibimbap Recipe with Quorn Fillets

Try this Korean bibimbap made with Quorn Vegan Fillets, a veggie take on a Korean recipe! Marinate your Quorn Fillets in a tasty asian inspired dressing. Fry them up and place on top of sticky sushi rice, veggies and a runny fried egg!

Serve up with kimchi, sesame seeds and sprouts.

The perfect combination of flavours, this recipe makes a great midweek meal.

Vegan Fillets Asian

Serves 2

0 mins

A Little Effort

625 kJ
(Per serving)

Made with Quorn Vegan Fillets

See product See recipes

Healthy Protein. Healthy Planet

Cholesterol Free

Ingredients

1 package Quorn Vegan Fillets
1 tablespoon honey
3 tablespoons soy sauce
2-3 cloves garlic
Sesame oil (for frying)
1 egg (optional)
For the rice:
4 cups sushi or jasmine rice
1/3 cup rice vinegar
2 tablespoons sugar
Salt to taste
For the pickled carrot and cucumber:
1 cucumber
2 carrots, peeled
1 1/2 teaspoons salt
2 tablespoons rice vinegar
1 tablespoon finely chopped red chilli pepper
For the garnishes:
Pickled carrot and cucumber
Kimchi
Toasted sesame seeds
Sprouts

Method

Cook the rice according to directions. Boil sugar, rice vinegar and water. Mix and season the rice with sugar and vinegar mixture.
Slice the cucumber and carrots thinly (preferably with a mandolin or peeler) and boil for about 15 seconds. Drain and season with rice vinegar, sugar and finely chopped chilli.
Marinate Quorn Fillets in honey, soy sauce, and grated garlic. Grill or fry the fillets for about 4-5 minutes on each side.
Fry the eggs on one side.
To serve, place the rice in the bottom of a large, deep bowl. Distribute the Quorn Fillets and vegetables in small piles including the pickled carrot and cucumber on the rice and add the egg on top, if using. Add the kimchi and sprouts. Lastly, sprinkle with sesame seeds and serve with extra chili sauce if desired.