Korean-style grain & mushroom bowl
Prep
10 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This Korean style grain and mushroom bowl is one of my go to weeknight dinners because it comes together in just 30 minutes and tastes absolutely restaurant quality. The beauty of this dish is how it lets you layer flavors and textures, from crispy mushrooms to tangy pickled carrots to a perfectly runny egg yolk that ties everything together. I love using wheatberries and lentils as the base because they're packed with fiber and keep me feeling satisfied for hours. The whole thing comes alive with a drizzle of bibimbap sauce and a spoonful of kimchi, giving you that authentic Korean experience without any fussy techniques.
Ella x
Ingredients
- 400 gramscarrots(scrubbed and grated)
- 2 tbspchinese rice vinegar(rice vinegar)
- 2 tspcaster sugar
- 1cucumber(cut into batons)
- 1 tbspsesame seeds
- 1 tbsptoasted sesame oil
- 3 tbspsunflower oil
- 400 gramsmixed mushrooms(larger ones sliced)
- 3 tbspkorean inspired bibimbap sauce(or to taste)
- 28 gramsanchovies in oil(can anchovies in olive oil, drained)
- 4medium free range eggs
- 300 gramswheatberries, lentils & green vegetables(packs wheatberries, lentils & green vegetables )
- 4 tbspkimchi
- 1hot sauce(to serve (optional))
Detail level
Instructions
- 1
Put the carrots in a mixing bowl with the rice vinegar and sugar, season with salt and toss to coat. Set aside to lightly pickle, stirring occasionally. Mix the cucumber with the sesame seeds and sesame oil, then season and set aside.
- 2
Heat a large wok over a high heat and, when hot, add 2 tbsp sunflower oil and the mushrooms. Stir fry for 4-5 minutes until lightly caramelised, then add the bibimbap sauce and anchovies and stir fry for 3-4 minutes more until the sauce is sticky and rich and the mushrooms are cooked through. Set aside off the heat.
- 3
Heat a large frying pan with the remaining sunflower oil over a high heat, and when hot, crack in the eggs and fry to your liking. Heat the grains according to pack instructions, then divide between bowls.
- 4
Drain the carrots. Quickly bring the mushrooms back to a sizzle, then arrange on top of the grains with the carrots, cucumber and kimchi. Top with a fried egg each, then drizzle with the hot sauce just before serving, if liked.
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