Vegetarian Korean Bibimbap with Quorn Fillets

Name: Vegetarian Korean Bibimbap with Quorn Fillets
Cook time: 40 min
Total time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: 1 package Quorn 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 chilli pepper; For the garnishes:; Pickled carrot and cucumber; Kimchi; Toasted sesame seeds; Sprouts

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Vegetarian Korean Bibimbap Recipe with Quorn Fillets

In Korean bibim means mixing and bap means rice. Put the two together and you have a meal designed to be mixed, mingled, and merged. Packed full of fresh ingredients, each one brings a unique flavour and texture to the bowl. Combined with sliced Quorn Fillets, quick pickled veg, and topped with a fried egg, there’s so much to enjoy here!

Complete with garnishes of your choice, from traditional kimchi, fresh bean sprouts, and toasted sesame seeds.

Asian Food Recipes Vegan & Vegetarian Fillets & Pieces Recipes Weeknight Dinner Recipes Korean Food Recipes

Serves 2

40 mins

A Little Effort

625 cals
(Per serving)

A bag of Quorn Fillets showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Fillets

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

1 package Quorn 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 chilli 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 chilli.
Marinate Quorn 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 Fillets and vegetables in small piles including the pickled carrot and cucumber on the rice and add the egg on top, if using. Add the kimchi and sprouts. Lastly, sprinkle with sesame seeds and serve with extra chili sauce if desired.