Quorn
Recipes
Quorn Meatless Bibimbap
Try this Korean favorite made meatless & lighter with Quorn Vegan ChiQin Fillet.
625 Cals
Per serving
Serves 2-3
45 mins
Ingredients
- 1 package Quorn Vegan ChiQin Fillet
- 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 Vegan ChiQin Fillet 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 Vegan ChiQin 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.
