Creamy Gochujang Mushroom Bibimbap

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 220°C/ 200°C fan/ gas mark 7. Boil a half-full kettle. Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 12-13 mins. Once cooked, drain in a sieve and pop back into the pan. Cover with a lid and leave to the side until ready to serve.

Step 2

Meanwhile, halve any thick broccoli stems lengthways. Pop the tenderstem broccoli onto a medium baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. When the oven is hot, roast on the middle shelf until tender and crispy, 10-12 mins.

Step 3

Meanwhile, heat a drizzle of oil in a large frying pan on high heat. When hot, add mushrooms to the pan. Season with salt and pepper and fru, stirring occasionally, until browned, 5-6 mins.

Step 4

While the mushrooms fry, in a medium bowl, combine the rice vinegar, sambal and sugar for the pickle. Stir in the sliced carrot and cabbage. Season with salt and pepper. Set aside.

Step 5

When the mushrooms have browned, lower the heat and stir in the crème fraiche, Gochujang and honey. Simmer until slightly thickened, 2-3 mins. Season with salt and pepper.

Step 6

When eerything’s ready, share the rice between your bowls. Top with the creamy Gochujang mushrooms, kimchi style slaw and roasted broccoli in separate sections. Drizzle the sweet chilli sauce over the broccoli and sprinkle over the sesame seeds to finish.