Bibimbap Recipe

Ingredients:

• 2 packets of Xndo Zero Rice, preheated as instructions on packaging
• 6-8 sprigs Chinese spinach, cut into 5 cm long strips
• 4-5 stalks green asparagus, tender portion only, cut into 5 cm long strips
• Half a yellow zucchini, cut into 5 cm long slices
• 1 medium carrot, cut into 5 cm long slices
• 4-5 dried shiitake mushrooms, soaked until soften, sliced thinly
• 1 piece of braised firm beancurd (store bought)
• 1 cup homemade kimchi (using vegetarian fish sauce)
• 2 eggs for sunny side up

Gochujang sauce mix Ingredients:

• 3 tbsp gochujang sauce
• 1 tbsp sesame oil
• 1 tbsp light soya sauce
• 1/2 tbsp honey

Method:

1. To a small pot of water, blanch Chinese spinach and asparagus separately until soften. Drain and set aside
2. Add some cooking oil to a saucepan and saute carrots and zucchini separately with a small pinch of salt until soften. Set aside
3. Braise sliced mushrooms with 1/2 tbsp oyster sauce, 1/2 tbsp light soya sauce, 1/2 tbsp sugar and 1/2 cup water until the mushrooms are tender and the sauce is mostly reduced.
4. In a small bowl, mix all the gochujang sauce mix ingredients until a thick paste is formed.
5. To assemble, pour Xndo Zero Rice into two serving bowls and arrange all the ingredients around the bowl.
6. Scoop a generous dollop of Gochujang Sauce Mix in the middle and top with sunnyside ups.
7. Drizzle with more Korean sesame oil and toasted sesame seeds.
8. Serve immediately.

Recipe by Alan Goh from Singapore Home Cooks