Korean Bibimbap with Tempeh

Bibimbap is a popular Korean dish that literally means ‘mixed rice’. Made with round grain rice, crunchy vegetables, a fried egg, crispy fried tempeh, and a spicy dip with gochujang, which is a fermented red pepper paste. Each vegetable has its own preparation method, and we serve everything separately in the bowl. At home, you mix the rice with all the vegetables, tempeh, the egg, and sauce after heating. Enjoy!

Tempeh, spinach, radish, carrot, cucumber, bean sprouts, chestnut mushrooms, mushrooms, shiitake, spring onion, garlic, fresh ginger, sesame oil, sesame seeds, black sesame seeds, fresh free-range egg, sushi rice, gluten-free soy sauce, gochujang (red chili paste, contains gluten), fructose, sugar, rice vinegar, pepper and salt, sunflower oil.

Allergens: ei, gluten, sesamzaad, soja.

Microwave

Remove the fried egg from the bowl and heat the rice, vegetables, and tempeh loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Place the cold egg on top, mix everything together with a bit of the gochujang dip, and serve the bibimbap on your plate.

Oven — 200°C, 15-30 minMarleen's choice

Remove the fried egg from the bowl and heat the rice, vegetables, and tempeh covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Place the cold egg on top, mix everything together with a bit of the gochujang dip, and serve the bibimbap on your plate. Disposable containers cannot go in the oven, transfer to an oven dish.

Energy165,41 kcal

Protein5,75 g

Fat7,23 g

of which saturated1,21 g

Carbohydrates17,66 g

Dietary fibre2,11 g

Salt0,73 g

Average weight: 540 g