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Korean-style Aubergine Bibimbap Bowl
This speedy Korean-inspired bowl comes together in a flash! Cook your aubergines in a sweet, sticky & spicy maple gochujang sauce. Make a quick sesame fried rice. A homemade carrot & cucumber pickle completes the dish.
Prep in 10
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 tsp sesame seeds (Sesame) (white sesame seeds, black sesame seeds)
- 3 garlic clove
- 1 pak choi
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 carrot
- 2 tsp maple syrup (maple syrup(100%))
- 1 aubergine
- 1 tbsp sesame oil (Sesame)
- 1 midi cucumber
- 2 tbsp gochujang paste (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
Nutritional Information
Calories: 496
Protein: 8.5g
Carbs: 49g
Fat: 30g
Ingredients
- 1 pak choi (use half)
- 3 garlic clove
- 1 aubergine (use half)
- 1 tbsp chilli paste (use half) (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 1 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
- 1 midi cucumber (use half)
- 1 tsp sesame seeds (use half) (Sesame) (white sesame seeds, black sesame seeds)
- 2 tsp maple syrup (use half) (maple syrup(100%))
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 carrot (use half)
- 2 tbsp gochujang paste (use half) (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 1 tbsp sesame oil (use half) (Sesame)
Nutritional Information
Calories: 504
Protein: 9.2g
Carbs: 50g
Fat: 30g
Korean-style Aubergine Bibimbap Bowl
This speedy Korean-inspired bowl comes together in a flash! Cook your aubergines in a sweet, sticky & spicy maple gochujang sauce. Make a quick sesame fried rice. A homemade carrot & cucumber pickle completes the dish.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a medium baking tray with parchment paper
- Pull out a medium frying pan, a medium bowl, a small bowl, a grater & a peeler
Roast the aubergine
- Halve the aubergine lengthways and cut a criss-cross pattern into the flesh (careful not to cut through to the skin)
- Place onto the lined baking tray (flesh-side up), drizzle with 2 tbsp oil and season with salt
- Roast for 25-30 mins, until soft and golden
Pickle the veg & prep
- Meanwhile, coarsely grate the carrot (peel optional). Dice the cucumber into 1cm chunks
- Add both to the medium bowl, along with the vinegar, half the chilli paste and half the sesame oil. Season with salt and pepper, then set aside to pickle
- Trim and cut the pak choi into bite-sized pieces. Finely chop or crush the garlic
Add the glaze
- In the small bowl, combine the gochujang paste, maple syrup, remaining chilli paste and half the garlic
- When the aubergine has 5 mins remaining, spoon the glaze over the cut side and return to the oven. Cook for the remaining time, until glazed and sticky
Cook the rice
- Meanwhile, heat the medium frying pan with the remaining sesame oil on medium-high heat. Once hot, add the pak choi and remaining garlic and cook for 2-3 mins. Season with a generous pinch of salt
- Add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot
Plate up
- Share the pak choi rice and and pickled veg between bowls, topped with the aubergine and any remaining glaze. Sprinkle over the sesame seeds to finish
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