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Recipes

Vegetarian Korean Bibimbap with Quorn Fillets

Try this Korean favorite made with Quorn Vegan Fillets.

Serves 2-3

A Little Effort

625 cals
(Per serving)

Made with Quorn Vegan Fillets

High in protein
High in fibre
Low in saturated fat

Ingredients

  • 1 pack Quorn Vegan Fillets
  • 1 tablespoon honey or agave nectar
  • 3 tablespoons soy sauce
  • 2-3 cloves garlic
  • Sesame oil (for frying)
  • 1 egg (remove to make vegan)
  • 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

  1. Cook the rice according to directions. Boil sugar, rice vinegar and water. Mix and season the rice with sugar and vinegar mixture.
  2. 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.
  3. Marinate Quorn Vegan Fillets in honey or agave nectar, soy sauce, and grated garlic. Grill or fry the fillets for about 4-5 minutes on each side
  4. Fry the eggs on one side
  5. 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.

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