Bibimbap translates literally to “mixed rice” in Korean, and that's how this dish is designed to be eaten. So, divvy up the fragrant rice, pile on the toppings and then mix it all together for a glorious fusion of flavours and textures.
Always refer to the product label for the most accurate ingredient and allergen information.
Chinese tofu(ContainsSesame, Soy, Gluten)
sweet chilli sauce
soy sauce(ContainsSoy, Gluten)
Finely grate the ginger. Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add the ginger and 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the water and the salt to the pan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, cut the Chinese tofu into 2cm pieces. Roughly chop the Asian greens.
Heat a medium frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3 minutes. Add a drizzle of olive oil and the remaining garlic to the pan and cook, stirring, until fragrant, 1-2 minutes. Transfer the sesame mixture to a medium bowl. Add the sweet chilli sauce, sesame oil and 1/2 the soy sauce and stir until well combined.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the sliced mushrooms and Chinese tofu and cook, tossing, until browned, 5-7 minutes. Add the remaining soy sauce and stir to coat the mushrooms. Add the Asian greens and stir until wilted, 2 minutes. Transfer to a bowl and cover to keep warm.
While the tofu is cooking, cut the cucumber into thin matchsticks.
Divide the garlic and ginger rice between bowls. Top with the tofu, mushrooms, Asian greens and cucumber. Spoon the sesame sweet chilli sauce over the top.