Mushroom Bibimbap Quinoa Bowl

Name: Mushroom Bibimbap Quinoa Bowl with Eggs and Spinach
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 200 Grams of Shiitake mushroom; 300 Grams of Oyster mushrooms; 2 Pieces of Garlic cloves; 30 Grams of Ginger; 3 Tbsp of Vegetable oil; 1 Tsp of Salt; 20 ML of Soy sauce; 5 Grams of Brown sugar; 10 Grams of Gochujang; 1 Tsp of Black pepper; 100 Grams of White quinoa; 250 ML of Water; 1 Tsp of Salt; 2 Pieces of Carrot; 125 Grams of Baby spinach; 15 ML of Sesame oil; 10 Grams of Sesame seeds; 2 Pieces of Organic Eggs; 1 Tsp of Salt; 2 Grams of Chilli flakes

with Eggs and Spinach

If you don't get round to cooking this one during the week, have it as a weekend brunch bowl!

Cals 407 · Prot 17 · Carbs 54 · Fat 15

Vegetarian

Low Carb

30 min

Mushroom Bibimbap Quinoa Bowl with Eggs and Spinach

If you don't get round to cooking this one during the week, have it as a weekend brunch bowl!

Cals 407 · Prot 17 · Carbs 54 · Fat 15

Vegetarian

Low Carb

Ingredients

Mushroom bibimbap

Shiitake mushroom

200 Grams

Oyster mushrooms

300 Grams

Garlic cloves

2 Pieces

Ginger

30 Grams

Vegetable oil

3 Tbsp

Salt

0.5 Tsp

Soy sauce 9*10*11*

20 ML

Brown sugar

5 Grams

Gochujang 9*

10 Grams

Black pepper

0.5 Tsp

Quinoa

White quinoa

100 Grams

Water

250 ML

Salt

0.5 Tsp

Extras

Carrot

2 Pieces

Baby spinach

125 Grams

Sesame oil 3*9*

15 ML

Sesame seeds 3*

10 Grams

Organic Eggs 5*

2 Pieces

Salt

0.5 Tsp

Chilli flakes

2 Grams

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds, *5 Eggs

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1702 / 407
Fats (g)	14.8
of which saturated (g)	2.5
Carbohydrates (g)	54
of which sugars (g)	8
Fibers (g)	7.1
Proteins (g)	16.9
Salt (g)	2.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep mushrooms

Clean the shiitake and oyster mushrooms with kitchen paper or a cloth (don't wash). Chop the mushrooms. Peel and finely grate the garlic and ginger. Peel and coarsly grate the carrot.

2 Boil quinoa

Place the dry quinoa in a bowl and cover with warm water. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.

3 Fry mushrooms

Meanwhile, heat a large pan over a high heat with a drizzle of vegetable oil. Once hot, add the mushrooms and fry with a pinch of salt for 7-8 min until the moisture has evaporated and the mushrooms are well browned and starting to crisp.

4 Season mushrooms

Add the garlic, ginger ,soy sauce, brown sugar, gochujang paste (spicy!) and black pepper to the mushrooms. Reduce the heat to low and cook for a final 2 min. Transfer to a bowl and cover to keep warm until serving.

5 Prep spinach

Meanwhile, boil a kettle. Place the spinach in a colander and pour the freshly boiled water from the kettle over it. Once the spinach is cool enough to handle, give it a good squeeze. Mix the sesame oil and sesame seeds with the squeezed spinach. Season with a pinch of salt.

6 Fry eggs and assemble

Return the pan to a medium heat with a drizzle of oil. Crack the eggs into the pan and fry for 2-4 min (for a set egg yolk, cover the pan with a lid). Season with a pinch of salt. Divide the quinoa among shallow bowls. Top with the bibimbap mushrooms, grated carrot, sesame spinach and fried eggs. Garnish with a pinch of chilli flakes (spicy!).

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