Recipes

Quorn Meatless Bibimbap

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Vegetarian bibimbap made with Quorn Fillets served with rice, vegetables and egg in a skillet

Try this Korean favorite made meatless & lighter with Quorn Meatless Fillets.

Serves 2-3

A Challenge

625 cals
(Per serving)

Made with Quorn Meatless Fillets

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Soy-free

Excellent source of protein

Non-gmo

Ingredients

1 package Quorn Meatless Fillets
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 chili pepper

FOR THE GARNISHES:

Pickled carrot and cucumber
Kimchi
Toasted sesame seeds
Sprouts

Method

Cook the rice according to directions. Boil sugar, rice vinegar and water. Mix and season the rice with sugar and vinegar mixture.
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 chili.
Marinate Quorn Meatless Fillets in honey, soy sauce, and grated garlic. Grill or fry the fillets for about 4-5 minutes on each side
Fry the eggs on one side
To serve, place the rice in the bottom of a large, deep bowl. Distribute the Quorn Meatless Fillets 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.

Recipe Inspiration

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