Korean-Style Bibimbap Bowls
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©Dan Jones
Heat 2 tbsp of the oil in a medium-sized frying pan over a medium–high heat, then add the cooked rice, pushing it down flat to form a level rice cake. Cook for 5 minutes until the base of the rice becomes crisp, then remove and separate into two bowls.
Heat the remaining tablespoon of oil in a large wok over a high heat and stir-fry the mushrooms, radishes, carrot, courgette, edamame beans, and spinach leaves for 2–3 minutes. Spoon in the soy sauce and brown sugar, then stir-fry for a further 2 minutes.
Spoon the vegetables over the rice, then scatter with the chilli, spring onion, and sesame seeds.
15 Minute Vegan: On a budget by Katy Beskow (Quadrille, Hardback & eBook) Photography ©Dan Jones
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