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Korean bibimbap
1 h 30 m active | 2 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 1170
  • Fat about 62g
  • Carbohydrates about 115g
  • Protein about 32g
This is needed
This is needed for 4 people
Bean sprouts
  • 1 tsp toasted sesame oil
  • 150 g bean sprouts
  • 0.75 tbsp mirin (rice wine)
  • salted water, boiling
  • 1 tsp soy sauce (or tamari)
  • a little pepper
  • 0.75 tbsp black sesame seeds, toasted
  • a little chilli flakes
Cucumbers
  • 100 g mini cucumbers, thinly sliced
  • 2 tsp black sesame seeds, toasted
  • 0.5 lime, use only the juice
  • a little Himalayan salt
  • 0.25 tsp ginger, grated
  • a little pepper
  • 1 tsp toasted sesame oil
  • 1 tsp mirin (rice wine)
Radishes
  • 50 g radish, thinly sliced
  • 2 tsp rice syrup
  • 2 tsp mirin (rice wine)
  • a little Himalayan salt
  • a little chilli flakes
  • 1 tsp lime juice
Spinach
  • 2 tsp black sesame seeds
  • 2 tsp toasted sesame oil
  • 150 g leaf spinach
Aubergine and squash
  • 1 aubergine (approx. 300 g), halved lengthwise
  • 300 g squash (e.g. butternut), cut into approx. 2 cm pieces
  • 1 tsp Himalayan salt
  • 4 tsp rice syrup
  • 2 tbsp toasted sesame oil
  • 4 tsp soy sauce or tamari
  • 2 tsp mirin (rice wine)
  • 0.5 tsp hot paprika
  • 0.5 tsp chilli flakes
Tofu
  • 1 tbsp rice syrup
  • 1 tbsp toasted sesame oil
  • 1 tbsp soy sauce or tamari
  • 1 tbsp mirin (rice wine)
  • 1 garlic clove, finely chopped
  • 1.5 tbsp lemon juice
  • 200 g tofu, plain, cut into approx. 1 cm slices
  • 0.25 tsp ginger, grated
  • a little chilli flakes
  • 2 spring onion incl. green part, cut into rings
Side dishes
  • 1 avocado, thinly sliced
  • 140 g whole-grain rice
  • 2 tbsp black sesame seeds, toasted
  • salted water, boiling
  • 1 tsp lemon juice
  • a little coriander, torn
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And that's how it's done
And that's how it's done
Bean sprouts
Blanch the bean sprouts in salted water for approx. 1 min., rinse with cold water, drain well, transfer to a bowl. Add the mirin and all the other ingredients up to and including the chilli flakes, mix, cover and chill for approx. 30 mins.
Cucumbers
In a bowl, mix the cucumbers with all the other ingredients up to and including the pepper, cover and chill for approx. 30 mins.
Radishes
In a bowl, mix the radishes with all the other ingredients up to and including the salt, cover and chill for approx. 30 mins.
Spinach
Heat the oil and sesame seeds in a wide pan. Add the spinach, sauté until wilted, set aside.
Aubergine and squash
Place the aubergine (cut side up) on a baking tray lined with baking paper, score several times. Place the squash alongside, season both with salt, drizzle with oil. Roast for approx. 40 mins. in the centre of an oven preheated to 180°C. Remove and allow to cool slightly. Cut the aubergine into pieces, mix in a bowl with half of the rice syrup and half of the soy sauce, set aside. Mix the squash with the rest of the rice syrup and soy sauce, mirin, chilli flakes and paprika, mash the squash into a puree using a fork.
Tofu
Combine the oil, rice syrup and soy sauce. Add the tofu, mix and leave to infuse briefly. Drain the tofu, fry in a non-stick frying pan for approx. 2 mins. on one side, turn the tofu, add the garlic, finish cooking for approx. 2 mins. Add the sauce. Mix in the ginger and chilli flakes, plate up. Garnish with the spring onions.
Side dishes
Cook the rice in salted water according to the packet instructions. Transfer the rice to a bowl, mix in the sesame seeds. Plate up the avocado, drizzle with lemon juice and garnish with coriander.