What are the main ingredients in Umami Lentil Bibimbap?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Umami Lentil Bibimbap?

Calories: 1101, Carbs: 140 grams, Fat: grams, Protein: 41.9 grams, Sugar: 38.1 grams, Salt: 2066 grams

How do I prepare Umami Lentil Bibimbap?

POPPIN’ QUINOA!: Rinse the quinoa and place in a pot. Submerge in 400ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes. PICKLE & SPICY MAYO: In a bowl, add the cucumber matchsticks, julienne carrots, radish rounds and ½ of the sweet pickling liquid. Toss to combine, season to taste and set aside to pickle. In a small bowl, mix together the sriracha (to taste) and the kewpie mayo. Add water in 5ml increments until a drizzling consistency. Season to taste and set aside. TOASTED SESAME!: Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. KOREAN-STYLE FEASTING!: Plate up the protein-filled quinoa, spoon over the sticky lentils and mushrooms and side with the assorted pickled vegetables alongside one another (bibimbap style!) Dollop over the sriracha mayo and sprinkle with toasted sesame seeds. Happy Feasting! STICKY UMAMI MIXTURE: Place a pot over a medium heat with a drizzle of oil. When hot, fry the quartered mushrooms for 4-5 minutes until golden, shifting occasionally. Stir through the rinsed lentils, bibimbap sauce, and the remaining sweet pickling liquid. Reduce the heat and simmer for 5-6 minutes until coated and slightly sticky, shifting occasionally. On completion, seasoning to taste. Remove from the heat, cover to keep warm, and set aside until serving.

What should be prepared from my kitchen to make Umami Lentil Bibimbap?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Umami Lentil Bibimbap

Name: Umami Lentil Bibimbap
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

Tantalizing flavours and an assortment of textures come together in a glorious medley of pickled vegetables, a sticky lentil and mushroom umami mixture, protein-rich quinoa, and toasted sesame seeds. Only a sriracha-kewpie mayo could make this any better…luckily for you, it’s all over this tasty sensation of a dish!

Umami Lentil Bibimbap

with sriracha mayo, pickled veg & sesame seeds

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Bibimbap Sauce
Button Mushrooms
Cucumber
Julienne Carrot
Kewpie Mayo
Lentils
Mixed Sesame Seeds
Radish
Red Quinoa
Sriracha
Sweet Pickling Liquid

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

POPPIN’ QUINOA!
Rinse the quinoa and place in a pot. Submerge in 200ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes.
PICKLE & SPICY MAYO
In a bowl, add the cucumber matchsticks, julienne carrots, radish rounds and ½ of the sweet pickling liquid. Toss to combine, season to taste and set aside to pickle. In a small bowl, mix together the sriracha (to taste) and the kewpie mayo. Add water in 5ml increments until a drizzling consistency. Season to taste and set aside.
TOASTED SESAME!
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
STICKY UMAMI MIXTURE
Place a pot over a medium heat with a drizzle of oil. When hot, fry the quartered mushrooms for 4-5 minutes until golden, shifting occasionally. Stir through the rinsed lentils, bibimbap sauce, and the remaining sweet pickling liquid. Reduce the heat and simmer for 4-5 minutes until coated and slightly sticky, shifting occasionally. On completion, seasoning to taste. Remove from the heat, cover to keep warm, and set aside until serving.
KOREAN-STYLE FEASTING!
Plate up the protein-filled quinoa, spoon over the sticky lentils and mushrooms and side with the assorted pickled vegetables alongside one another (bibimbap style!) Dollop over the sriracha mayo and sprinkle with toasted sesame seeds. Happy Feasting!

Red Quinoa - 100ml
Cucumber - 50g
Julienne Carrot - 75g
Radish - 20g
Sweet Pickling Liquid - 90ml
Sriracha - 15ml
Kewpie Mayo - 22,5ml
Mixed Sesame Seeds - 5ml
Button Mushrooms - 125g
Lentils - 120g
Bibimbap Sauce - 45ml

Download the Recipe

Serves 2

POPPIN’ QUINOA!
Rinse the quinoa and place in a pot. Submerge in 400ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes.
PICKLE & SPICY MAYO
In a bowl, add the cucumber matchsticks, julienne carrots, radish rounds and ½ of the sweet pickling liquid. Toss to combine, season to taste and set aside to pickle. In a small bowl, mix together the sriracha (to taste) and the kewpie mayo. Add water in 5ml increments until a drizzling consistency. Season to taste and set aside.
TOASTED SESAME!
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
STICKY UMAMI MIXTURE
Place a pot over a medium heat with a drizzle of oil. When hot, fry the quartered mushrooms for 4-5 minutes until golden, shifting occasionally. Stir through the rinsed lentils, bibimbap sauce, and the remaining sweet pickling liquid. Reduce the heat and simmer for 5-6 minutes until coated and slightly sticky, shifting occasionally. On completion, seasoning to taste. Remove from the heat, cover to keep warm, and set aside until serving.
KOREAN-STYLE FEASTING!
Plate up the protein-filled quinoa, spoon over the sticky lentils and mushrooms and side with the assorted pickled vegetables alongside one another (bibimbap style!) Dollop over the sriracha mayo and sprinkle with toasted sesame seeds. Happy Feasting!

Red Quinoa - 200ml
Cucumber - 100g
Julienne Carrot - 150g
Radish - 40g
Sweet Pickling Liquid - 180ml
Sriracha - 30ml
Kewpie Mayo - 45ml
Mixed Sesame Seeds - 10ml
Button Mushrooms - 250g
Lentils - 240g
Bibimbap Sauce - 90ml

Download the Recipe

Serves 3

POPPIN’ QUINOA!
Rinse the quinoa and place in a pot. Submerge in 600ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes.
PICKLE & SPICY MAYO
In a bowl, add the cucumber matchsticks, julienne carrots, radish rounds and ½ of the sweet pickling liquid. Toss to combine, season to taste and set aside to pickle. In a small bowl, mix together the sriracha (to taste) and the kewpie mayo. Add water in 5ml increments until a drizzling consistency. Season to taste and set aside.
TOASTED SESAME!
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
STICKY UMAMI MIXTURE
Place a pot over a medium heat with a drizzle of oil. When hot, fry the quartered mushrooms for 5-6 minutes until golden, shifting occasionally. You might have to do this step in batches. Stir through the rinsed lentils, bibimbap sauce, and the remaining sweet pickling liquid. Reduce the heat and simmer for 6-7 minutes until coated and slightly sticky, shifting occasionally. On completion, seasoning to taste. Remove from the heat, cover to keep warm, and set aside until serving.
KOREAN-STYLE FEASTING!
Plate up the protein-filled quinoa, spoon over the sticky lentils and mushrooms and side with the assorted pickled vegetables alongside one another (bibimbap style!) Dollop over the sriracha mayo and sprinkle with toasted sesame seeds. Happy Feasting!

Red Quinoa - 300ml
Cucumber - 150g
Julienne Carrot - 225g
Radish - 60g
Sweet Pickling Liquid - 260ml
Sriracha - 45ml
Kewpie Mayo - 65ml
Mixed Sesame Seeds - 15ml
Button Mushrooms - 375g
Lentils - 360g
Bibimbap Sauce - 135ml

Download the Recipe

Serves 4

POPPIN’ QUINOA!
Rinse the quinoa and place in a pot. Submerge in 800ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes.
PICKLE & SPICY MAYO
In a bowl, add the cucumber matchsticks, julienne carrots, radish rounds and ½ of the sweet pickling liquid. Toss to combine, season to taste and set aside to pickle. In a small bowl, mix together the sriracha (to taste) and the kewpie mayo. Add water in 5ml increments until a drizzling consistency. Season to taste and set aside.
TOASTED SESAME!
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
STICKY UMAMI MIXTURE
Place a pot over a medium heat with a drizzle of oil. When hot, fry the quartered mushrooms for 5-6 minutes until golden, shifting occasionally. You might have to do this step in batches. Stir through the rinsed lentils, bibimbap sauce, and the remaining sweet pickling liquid. Reduce the heat and simmer for 7-8 minutes until coated and slightly sticky, shifting occasionally. On completion, seasoning to taste. Remove from the heat, cover to keep warm, and set aside until serving.
KOREAN-STYLE FEASTING!
Plate up the protein-filled quinoa, spoon over the sticky lentils and mushrooms and side with the assorted pickled vegetables alongside one another (bibimbap style!) Dollop over the sriracha mayo and sprinkle with toasted sesame seeds. Happy Feasting!