Korean-style grain & mushroom bowl

Name: Korean-style grain & mushroom bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 400 g carrots, scrubbed and grated; 2 tbsp rice vinegar; 2 tsp caster sugar; 1 cucumber, cut into batons; 1 tbsp sesame seeds; 1 tbsp toasted sesame oil; 3 tbsp sunflower oil; 400 g mixed mushrooms, larger ones sliced; 3 tbsp Cooks’ Ingredients Korean Inspired Bibimbap Sauce, or to taste; 28 g can anchovies in olive oil, drained; 4 medium free range eggs; 300 g packs wheatberries, lentils & green vegetables; 4 tbsp kimchi; hot sauce, to serve (optional)

A quick alternative to a stir-fry with lots of contrasting flavours and textures, making every bite exciting. Easily halved for 2, if you prefer.

5 out of 5 stars(1) Rate this recipe

HealthyLow in saturated fatHigh fibre3 of your 5 a day11 plant varieties

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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400g carrots, scrubbed and grated
2 tbsp rice vinegar
2 tsp caster sugar
1 cucumber, cut into batons
1 tbsp sesame seeds
1 tbsp toasted sesame oil
3 tbsp sunflower oil
400g mixed mushrooms, larger ones sliced
3 tbsp Cooks’ Ingredients Korean Inspired Bibimbap Sauce, or to taste
28g can anchovies in olive oil, drained
4 medium free range eggs
2 x 300g packs wheatberries, lentils & green vegetables
4 tbsp kimchi
hot sauce, to serve (optional)

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.
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.
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.
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.