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In terms of quick, easy and flavourful meals, nothing beats bibimbap. This Korean classic is easy to do at home and a great way to use the veg from your veggie box. We did a quick pickle of carrot, cucumber and red cabbage to go along with some baby spinach and delicious store bought kimchi.
We cooked ours in a dolsot (a Korean stone bowl) that can go directly on the stove to give you some nice crispy rice. If you don’t have dolsot bowls you can just serve in a nice big bowl topped with a fried egg.
From Hagen's:
250g Scotch Fillet Steak, partly frozen so it’s easy to slice thinly
2 Madelaine's Organic Eggs
From the pantry or the Hagen's Veggie Box:
1 brown onion, halved and finely sliced
3 tbsp soy sauce
1 tbsp gochujang red pepper paste
2 cloves garlic, crushed
1 tbsp soft brown sugar
2 tsp sesame oil
1 cup of jasmine rice
Sea salt and freshly ground black pepper
To serve:
2 handfuls baby spinach leaves
Pickled vegetables such as carrot, cucumber, red cabbage
Kimchi
Enjoy!
