Quorn Vegetarian Bibimbap
Try this Korean favorite made meatless & lighter with Quorn Fillets.
Serves 2-3
A Little Effort
625 cals
(Per serving)
Made with Quorn Fillets
High in protein
Gluten free
Low in saturated fat
Ingredients
- 1 package Quorn Fillets
- 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
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 on the rice and add the egg on top, if using. Sprinkle with sesame seeds and serve with extra chili sauce if desired.
