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
Umami Lentil Bibimbap
with sriracha mayo, pickled veg & sesame seeds
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Umami Lentil Bibimbap?
The preparation time for Umami Lentil Bibimbap with sriracha mayo, pickled veg & sesame seeds is between 20 and 35 minutes.
What is the total time required to make Umami Lentil Bibimbap with sriracha mayo, pickled veg & sesame seeds?
The total time required to make Umami Lentil Bibimbap with sriracha mayo, pickled veg & sesame seeds is between 35 and 50 minutes.
How many servings does Umami Lentil Bibimbap provide?
4 servings
What are the main ingredients in Umami Lentil Bibimbap?
Bibimbap Sauce, Button Mushrooms, Cucumber, Julienne Carrot, Kewpie Mayo, Lentils, Mixed Sesame Seeds, Radish, Red Quinoa, Sriracha, Sweet Pickling Liquid
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?
Bibimbap Sauce, Button Mushrooms, Cucumber, Julienne Carrot, Kewpie Mayo, Lentils, Mixed Sesame Seeds, Radish, Red Quinoa, Sriracha, Sweet Pickling Liquid
How many calories does Umami Lentil Bibimbap have?
1101 calories
How much fat content does Umami Lentil Bibimbap have?
grams
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