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.
King Prawn Bibimbap with Quinoa, Cucumber Salad & Fried Egg
This Korean-style rice bowl comes with responsibly-sourced king prawns, brown rice, an oozy fried egg and a chilli cucumber salad. Bright orange carrots and leafy greens deliver colour and vibrance. Zesty fresh lime brings the zing.
Ready in 20
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 1 tsp sesame seeds (use half) (Sesame)
- 100g king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 80g quinoa (use half) (Quinoa 100%)
- 1 midi cucumber (use half)
- 1 unwaxed lime (use half)
- 1 pak choi (use half)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 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 carrot (use half)
- 2 egg (Eggs)
- 25g honey (use half)
Nutritional Information
Calories: 640
Protein: 40g
Carbs: 49g
Fat: 33g
Ingredients
- 200g king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 1 tsp sesame seeds (Sesame)
- 2 egg (Eggs)
- 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 carrot
- 1 pak choi
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 midi cucumber
- 80g quinoa (Quinoa 100%)
- 1 unwaxed lime
Nutritional Information
Calories: 574
Protein: 33g
Carbs: 49g
Fat: 28g
King Prawn Bibimbap with Quinoa, Cucumber Salad & Fried Egg
This Korean-style rice bowl comes with responsibly-sourced king prawns, brown rice, an oozy fried egg and a chilli cucumber salad. Bright orange carrots and leafy greens deliver colour and vibrance. Zesty fresh lime brings the zing.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium frying pan, a medium bowl, a sieve, a grater & a peeler
Get sizzlin'
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
- Drain the prawns. Heat the large frying pan with 2 tsp oil on high heat. Once hot, add the prawns and cook for 6 mins, until cooked through. Season with salt and pepper
Make the cucumber salad
- Meanwhile, peel the cucumber into ribbons and place into the medium bowl with one-third of the tamari and one-third of the chilli paste. Toss to coat, then set aside
- Trim and cut the pak choi into bite-sized pieces. Coarsely grate the carrot
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Quarter the lime. Squeeze in the juice from half the lime, then remove the prawns from the pan and set aside
Build the dish
- Reheat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the carrot and pak choi and cook for 2-3 mins, until softening. Season with salt and pepper
- Add the gochujang, honey, remaining tamari and another third of the chilli paste. Stir in the cooked quinoa and prawns and cook for another 2 mins, until piping hot
Sunny side up
- Heat the medium frying pan with 2 tsp oil on medium-high heat. Once hot, add the remaining chilli paste and stir into the oil
- Crack in the eggs and cook for 2-3 mins, until the whites have set and the yolks are runny. Season lightly with salt and pepper
Plate up
- Share the prawn bibimbap between bowls, topped with the fried eggs. Serve the cucumber salad alongside
- Garnish with the sesame seeds and remaining lime wedges
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