Green Bibimbap
Ingredients
4 Servings:
300 g red rice
500 g wild broccoli
250 g green asparagus
2 medium bok choi
200 g edamame beans, peeled
1 avocado
2 tbsp sesame seeds, black & white
1 packet pea shoots
4 eggs
4 tbsp gochujang paste
2 tbsp light soy sauce
2 tbsp agave syrup
1 lime
6 small chillies
6 cloves of garlic
4 tbsp sweet soy sauce (e.g. Healthy Boy)
Vegetable oil
Instructions
Step 1
Prepare rice
Cook the rice according to the instructions on the packet.
Step 2
Prep vegetables: wash, trim, and cut
Wash the broccoli and asparagus and remove the woody ends of the stems. Cut the bok choi into quarters.
Step 3
Preheat oven, roast seasoned broccoli, garlic, and chillies
Preheat the oven to 220°C Circo Roasting. Arrange the broccoli, garlic and chillies on a baking sheet lined with baking paper, drizzle with kecap manis and oil, and roast for 10 minutes.
Step 4
Grill asparagus in oiled pan on all sides
Heat a grill pan and grill the asparagus, dipped in a little oil, on all sides.
Step 5
Steam salted bok choi while broccoli rests
Place the bok choi on a second baking sheet and sprinkle with salt. Take the broccoli out of the oven. Adjust the setting from dry heat to 170°C on a high steam setting and steam the bok choi for 6 minutes at shelf position 3.
Step 6
Create Bibimbap sauce
Halve the avocado, discard the stone and use a spoon to remove the flesh. Cut it into bite-sized cubes and marinate in two tablespoons of lime juice. Combine the gochujang paste, light soy sauce, agave syrup, remaining lime juice, six tablespoons of water and four tablespoons of oil to make the sauce and season with salt.
Step 7
Serve bibimbap with vegetables, topped with fried egg
Heat two tablespoons of oil in a pan and fry four eggs. Distribute the rice between four bowls, adding the vegetables and placing the eggs on top. Drizzle with the sauce, scatter the sesame seeds over the dish and garnish with the pea shoots.
