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.
Serving size
Ingredients
Ingredients
-
80g quinoa(Quinoa 100%)
- 1 egg (Eggs)
- 1 midi cucumber
- 1 unwaxed lime
- 1 carrot
- 1 pepper
- 1 pak choi
-
4 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
-
250g halloumi (use half) (Milk)(cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 25g honey
-
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)
- 1 tsp black sesame seeds (Sesame)
Allergens
Contains:
Eggs, Milk, Soya, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 121Kcal | 591Kcal |
| 507kJ | 2472kJ | |
| Fat | 5.9g | 29g |
| of which saturates | 2.5g | 12g |
| Carbohydrates | 11g | 55g |
| of which sugars | 5.7g | 28g |
| Protein | 6.2g | 30g |
| Salt | 0.53g | 2.6g |
| Fibre | 1.8g | 8.6g |
Ingredients
Ingredients
- 1 tsp black sesame seeds (use half) (Sesame)
-
80g quinoa (use half)(Quinoa 100%)
- 1 pepper (use half)
- 1 pak choi (use half)
- 1 midi cucumber (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 unwaxed lime (use half)
-
4 tsp ginger & garlic paste (use half)(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 egg (use half) (Eggs)
- 25g honey (use half)
- 1 carrot (use half)
-
250g halloumi (use a quarter) (Milk)(cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
Allergens
Contains:
Eggs, Milk, Soya, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 121Kcal | 591Kcal |
| 507kJ | 2472kJ | |
| Fat | 5.9g | 29g |
| of which saturates | 2.5g | 12g |
| Carbohydrates | 11g | 55g |
| of which sugars | 5.7g | 28g |
| Protein | 6.2g | 30g |
| Salt | 0.53g | 2.6g |
| Fibre | 1.8g | 8.6g |
High protein
5 plants
Halloumi Bibimbap with Quinoa & 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!
Cooking Instructions
Cooking Instructions
Before you start
- Bring a medium 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 sieve, a slotted spoon & a grater
Cook the quinoa & egg
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked
- Rinse the egg. When the quinoa has 7 mins remaining, carefully lower the egg into the pan using a spoon. Boil for 7 mins, then remove with a slotted spoon and run under cold water
- Drain the quinoa and set aside
Pickle the cucumber
- Meanwhile, thinly slice the cucumber into 1/2cm half-moons
- Add to the medium bowl, along with the juice from half the lime and a pinch of salt. Mix and leave to pickle
Build the dish
- Coarsely grate the carrot (peel optional). Thinly slice the pepper. Trim and cut the pak choi into bite-sized pieces
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the carrot and pepper and cook for 3-4 mins, until softening
- Add the pak choi and ginger & garlic paste and cook for 2-3 mins. Once cooked, add the quinoa to the pan and stir to combine. Season with salt and pepper
Sizzle the halloumi
- Thinly slice the half pack of halloumi
- Heat the medium non-stick frying pan on medium-high heat. Once hot, add the halloumi and cook for 2-3 mins per side, until golden brown. Remove from the heat
Make the sauce & plate up
- Mix the honey, gochujang and 1/2 tbsp water in the small bowl
- Carefully peel and halve the egg
- Share the veggie quinoa between bowls, topped with the halloumi, pickled cucumber and egg. Drizzle over the honey gochujang sauce and sprinkle with the sesame seeds. Garnish with the remaining lime, cut into wedges
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