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Recipes for Everyone

Quorn Vegetarian Bibimbap

serves
Serves 2 - 3
cooking time
40 - 45 mins
serves
625 cals * Per Serving

Try this Korean favorite made meatless & lighter with Quorn Chicken

Ingredients

  • 1 package Quorn Naked Chick’n Cutlets
  • 1 tablespoon honey
  • 3 tablespoons soy sauce
  • 2-3 cloves garlic
  • Sesame oil (for frying)
  • 1 egg (optional)
  • FOR THE RICE
  • 4 cups sushi  or jasmine rice
  • 1/3 cup rice vinegar
  • 2 tablespoons sugar
  • Salt to taste
  • FOR THE PICKLED CARROT AND CUCUMBER
  • 1 cucumber
  • 2 carrots, peeled
  • 1 1/2 teaspoons salt
  • 2 tablespoons rice vinegar
  • 1 tablespoon finely chopped red chilli pepper
  • FOR THE GARNISHES
  • Pickled carrot and cucumber
  • Kimchi
  • Toasted sesame seeds
  • Sprouts

Method

  1. Cook the rice according to directions. Boil sugar, rice vinegar and water. Mix and season the rice with sugar and vinegar mixture.
  2. Slice the cucumber and carrots thinly (preferably with a mandolin or peeler) and boil for about 15 seconds. Drain and season with rice vinegar, sugar and finely chopped chilli.
  3. Marinate Quorn Chicken Cutlets in honey, soy sauce, and grated garlic. Grill or fry the fillets for about 4-5 minutes  on each side
  4. Fry the eggs on one side
  5. To serve, place the rice in the bottom of a large, deep bowl. Distribute the Quorn Chicken Cutlets and vegetables in small piles on the rice and add the egg on top, if using. Sprinkle with sesame seeds and serve with extra chili sauce if desired.
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