The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Korean-style Halloumi Bibimbap with Quinoa, Pickled Cucumber & Honey Gochujang Sauce
Tantalise your tastebuds with this Korean-style bowl. The twist? We've used fluffy quinoa for the base and topped with pan-sizzled halloumi cheese. Dish up with colourful veggies and a spicy-sweet gochujang sauce. Guaranteed to satisfy your cravings!
High protein
6 plants
Serving size
Ingredients
- 4 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)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 25g honey
- 250g halloumi (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 pak choi
- 2 pepper
- 1 carrot
- 1 unwaxed lime
- 3 spring onion
- 1 cucumber
- 2 egg (Eggs)
- 160g quinoa (Quinoa 100%)
Nutritional Information
Calories: 572
Protein: 30g
Carbs: 47g
Fat: 30g
Korean-style Halloumi Bibimbap with Quinoa, Pickled Cucumber & Honey Gochujang Sauce
Tantalise your tastebuds with this Korean-style bowl. The twist? We've used fluffy quinoa for the base and topped with pan-sizzled halloumi cheese. Dish up with colourful veggies and a spicy-sweet gochujang sauce. Guaranteed to satisfy your cravings!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium non-stick frying pan, a medium bowl, a small bowl, a slotted spoon, a sieve, a grater & a peeler
Get the quinoa on & boil the eggs
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked
- Rinse the eggs. When the quinoa has 7 mins remaining, carefully lower the eggs into the pan using a spoon. Boil for 7 mins, then remove with a slotted spoon and run under cold water
- Drain the quinoa, then season with a pinch of salt and pepper
Pickle the cucumber
- Slice the cucumber into 1/2cm half-moons. Thinly slice the spring onions
- Add both to the medium bowl, with the juice from half the lime and a pinch of salt. Leave to pickle
- In the small bowl, combine the honey, tamari, gochujang, the remaining lime juice and 1/2 tbsp water. Set aside
Prep & soften the veg
- Coarsely grate the carrot (peel optional). Thinly slice the peppers. Trim and cut the pak choi into bite-sized pieces
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the carrot and pepper and cook for 4-5 mins, until softening. Season with salt and pepper
- Add the pak choi and ginger & garlic paste, and cook for a further 2-3 mins, until soft. Add the cooked quinoa and toss to combine. Season to taste with salt and pepper
Halloumi time
- Meanwhile, thinly slice the halloumi
- Heat the medium non-stick frying pan with 2 tsp oil on medium-high heat. Once hot, add the halloumi to the pan and cook for 2-3 mins per side, until golden brown. Remove from the heat
Last bits & plate up
- Carefully peel and halve the eggs
- Serve the veggie quinoa into bowls, topped with the halloumi and egg halves. Serve the pickled cucumber alongside
- Drizzle over the gochujang sauce
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