Korean Bibimbap with Instant Kimchi – Quick, Fast and Spicy
Mindfully Spiced | Recipes from the Modern Indian Kitchen
Mindfully Spiced | Recipes from the Modern Indian Kitchen
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Ingredients

  • 1 Chinese Cabbage, shredded
  • in
  • 4-6 tbsp Chilli Garlic Sauce
  • Sauce
  • 1 tbsp Fish Sauce
  • 5 cloves of Garlic, finely chopped
  • 2 tbsp Grapeseed oil
  • 3 tbsp Rice Vinegar
  • 2 tsp Sriracha Sauce
  • 4 cups Instant Brown Rice, cooked
  • 3 tbsp Soy Sauce
  • 2 tbsp Rice Wine Vinegar
  • 3 tsp Sesame Oil
  • 1 tbsp Sriracha Sauce
  • 2 tsp Sugar
  • 1 tbsp Chilli Garlic Sauce
  • 2 tbsp Grapeseed Oil
  • 2 tbsp Garlic, minced
  • 5-7 cloves Garlic, finely chopped
  • 1 tsp Hot pepper Flakes
  • 2 cups Mushrooms (I used a mix of Shiitake and Creminis), sliced
  • 2 cups Carrots, sliced in half moons to match the cucumbers
  • 2 cups Cucumbers, seeds removed and cut in half moons
  • 2 tbsp Roasted Black Sesame Seeds
  • 375 F for
  • 7 minutes Sprinkled them with some chilli flakes and returned them back in the oven for another
  • 2 minutes Perfect Fried Eggs in the muffin tray
  • 1 bag of Bok Choy – thinly sliced (to facilitate fast cooking)
  • 2 shallots – finely chopped
  • 2 inch piece of ginger – finely chopped
  • 5 cloves of garlic – finely chopped
  • 1 tbsp Grapeseed Oil
  • 3 tbsp Butter (don’t ask – it works!)

Instructions

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