Roast Mushroom Bibimbap
SERVES PREP MINUTES PLUS COOLING COOK MINUTES
INGREDIENTS
/ cup (60ml) rice wine vinegar
½ tsp caster sugar
½ tsp sea salt, plus extra to season
4 Dutch (baby) carrots, thinly sliced lengthways or shaved with a vegetable peeler
1 cup (200 g) sushi rice 2 tbsp barbecue sauce
1 tbsp gochujang chilli paste
2 tsp sesame oil 100ml vegetable oil
300g shiitake mushrooms
2 garlic cloves, sliced 4 eggs
250g mixed sprouts (Matt used mung, chickpea, onion and lentil)
100g bean sprouts
1 tbsp sesame seeds, toasted
150g sugar snap peas, blanched
¼ cup (60 ml) soy sauce
Gochugaru or Japanese togarashi chilli flakes, to serve
METHOD
1
Preheat oven to 200C (180C fan-forced)
2 and line a baking tray with baking paper. Combine the vinegar, sugar and salt in a bowl. Add the carrots and toss to combine. 3
Set aside to pickle while you prep the rest. Place rice and 1½ cups (375ml) water in a saucepan. Place over medium heat. Bring to a simmer, cover, then reduce heat to low. Cook for 10 minutes or until rice is tender and water 4 has been absorbed. Uncover. Set aside to cool. Combine the barbecue sauce, gochujang, sesame oil and 1 tbsp of the vegetable oil in a bowl. Season with salt. Add the mushrooms and toss to coat, then arrange on the lined tray. Roast for 15 minutes or until tender and slightly charred. 5
While the mushrooms are roasting, heat the remaining / cup (80ml) vegetable oil in a non-stick frying pan over medium-low heat. Add the garlic and cook for 1-2 minutes, or until golden and the oil is perfumed. Crack in the eggs and cook until whites are just set 6 but yolks are runny.
Combine rice with the sprouts and sesame seeds, and divide among serving bowls. Top with the fried eggs, mushrooms, pickled carrot and sugar snaps. Drizzle with soy sauce and sprinkle with gochugaru or chilli flakes. TIP You’ll find gochugaru or togarashi chilli flakes in Asian grocery shops. The heat and flavour in it is much more mellow than everyday supermarket chilli powder.