Veggie chicken bibimbap



Spice things up tonight with our veggie Korean bibimbap with rice, stir-fried vegetables, chilli paste and Vegetarian Pulled Chicken. Can be served hot or at room temperature. This dish is flexible! If you can’t find any of the Korean ingredients, feel free to substitute.



5 tablespoons Korean chilli paste (gochujang)
3 cloves garlic, crushed
1 tablespoon soy sauce
1 tablespoon vinegar


¼ red cabbage
4 tablespoons vinegar
1 bunch spring onions
150g fresh spinach
125g shiitake mushrooms, sliced
4 small carrots, cut into matchsticks
soy sauce, to taste
1 + 1 tablespoons oil
½ pack Vegetarian Pulled Chicken, frozen
2 eggs (optional)
300g cooked rice
2 handfuls beansprouts
2 heaped tablespoons kimchi
2 teaspoons sesame seeds
½ sheet nori seaweed, cut into thin strips


Mix together the dressing ingredients and set aside.

Thinly slice the cabbage and toss in the vinegar.

Slice the white and light green parts of the spring onion into thin rounds. Trim the dark green ends to remove any soft parts, then slice it lengthways into long, thin strips. Add the dark green strips to a bowl of ice water and set aside to curl – in about 10 minutes you will have beautiful spring onion curls!

Heat a large frying pan over medium heat until hot and sauté the spinach until softened and most of the water has evaporated. Season with soy sauce and set aside. Repeat with the mushrooms, cooking until the mushrooms are lightly browned and there is no more water in the pan. Season and set aside. Sauté the carrots until just cooked. Season and set aside. Add the oil to the pan and fry the Vegetarian Pulled Chicken until thoroughly cooked and a little crispy, about 8 minutes. Set aside.

If including the eggs, add 1 tablespoon oil to the frying pan and fry the eggs.

Divide the components between two large bowls (cooked rice, pickled cabbage, stir-fried vegetables, beansprouts and spring onion curls). Top with a fried egg, if using.

Garnish with the kimchi, sesame seeds and seaweed.

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