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Tamari almond bibimbap

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Tamari almond bibimbap
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INGREDIENTS

Rice

2 cups short grain, white rice

 

Tamari almonds

100g (¾ cup) raw almonds

1 Tbsp tamari

1 tsp maple syrup

 

Mushrooms and carrot

4 large mushrooms, peeled and sliced

1 medium carrot, cut into matchsticks

Sesame oil

Salt

 

Cucumber

1 medium cucumber, trimmed and cut into matchsticks

salt

1 tsp lemon juice

1 tsp sesame seeds

 

Green beans

Large handful green beans, trimmed and cut in half

2 cloves garlic, minced

Sesame oil

Salt

 

Extra ingredients

2 eggs, fried sunny side up

Kim chi

LUCKY NUTS IN THIS RECIPE

Natural Almonds

METHOD

Rice

  1. Cook rice your preferred way (rice cooker or stovetop), then allow to cool for 30 minutes. While you wait for the rice to cool, prepeare all other ingredients, below.
  2. Heat a large frypan and add 1 Tbsp sesame oil. Add rice and fry for approx 3-4 minutes, or until slightly crunchy. Turn off heat and then prepare the bibimbap bowl.

 

Tamari almonds

  1. Preheat oven to 180°C. Mix almonds, tamari and maple syrup in a bowl, then transfer to a small baking tray.
  2. Bake for approximately 10 minutes (tossing at the 5 minute mark), or util =l all the liquid has been baked off. Almonds will crisp up when they cool completely.

 

Mushrooms and carrot

  1. Heat a frypan and add 1 tsp sesame oil. Add mushrooms and sautee until soft. Transfer to a bowl and season with salt.
  2. Repeat step one for carrots.

 

Cucumber

  1. Lightly salt the cucumber and set aside for 5 minutes. Squeeze excess liquid out of cucumber and place into a bowl. Add lemon juice and sesame seeds. Mix and set aside.

 

Green beans

  1. Add oil, beans and garlic to a hot frypan and sautee for 2-3 minutes. Trasfer to a bowl and season with salt.

 

To assemble

  1. Once all ingredients have been prepared it is time to assemble your bowls. Start with rice, then top with prepared veggies, nuts, kim chi to taste and an egg. Season with salt, pepper and extra sesame seeds, then enjoy.

 

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LUCKY RECIPES

Rice

  1. Cook rice your preferred way (rice cooker or stovetop), then allow to cool for 30 minutes. While you wait for the rice to cool, prepeare all other ingredients, below.
  2. Heat a large frypan and add 1 Tbsp sesame oil. Add rice and fry for approx 3-4 minutes, or until slightly crunchy. Turn off heat and then prepare the bibimbap bowl.

 

Tamari almonds

  1. Preheat oven to 180°C. Mix almonds, tamari and maple syrup in a bowl, then transfer to a small baking tray.
  2. Bake for approximately 10 minutes (tossing at the 5 minute mark), or util =l all the liquid has been baked off. Almonds will crisp up when they cool completely.

 

Mushrooms and carrot

  1. Heat a frypan and add 1 tsp sesame oil. Add mushrooms and sautee until soft. Transfer to a bowl and season with salt.
  2. Repeat step one for carrots.

 

Cucumber

  1. Lightly salt the cucumber and set aside for 5 minutes. Squeeze excess liquid out of cucumber and place into a bowl. Add lemon juice and sesame seeds. Mix and set aside.

 

Green beans

  1. Add oil, beans and garlic to a hot frypan and sautee for 2-3 minutes. Trasfer to a bowl and season with salt.

 

To assemble

  1. Once all ingredients have been prepared it is time to assemble your bowls. Start with rice, then top with prepared veggies, nuts, kim chi to taste and an egg. Season with salt, pepper and extra sesame seeds, then enjoy.

 

Rice

  1. Cook rice your preferred way (rice cooker or stovetop), then allow to cool for 30 minutes. While you wait for the rice to cool, prepeare all other ingredients, below.
  2. Heat a large frypan and add 1 Tbsp sesame oil. Add rice and fry for approx 3-4 minutes, or until slightly crunchy. Turn off heat and then prepare the bibimbap bowl.

 

Tamari almonds

  1. Preheat oven to 180°C. Mix almonds, tamari and maple syrup in a bowl, then transfer to a small baking tray.
  2. Bake for approximately 10 minutes (tossing at the 5 minute mark), or util =l all the liquid has been baked off. Almonds will crisp up when they cool completely.

 

Mushrooms and carrot

  1. Heat a frypan and add 1 tsp sesame oil. Add mushrooms and sautee until soft. Transfer to a bowl and season with salt.
  2. Repeat step one for carrots.

 

Cucumber

  1. Lightly salt the cucumber and set aside for 5 minutes. Squeeze excess liquid out of cucumber and place into a bowl. Add lemon juice and sesame seeds. Mix and set aside.

 

Green beans

  1. Add oil, beans and garlic to a hot frypan and sautee for 2-3 minutes. Trasfer to a bowl and season with salt.

 

To assemble

  1. Once all ingredients have been prepared it is time to assemble your bowls. Start with rice, then top with prepared veggies, nuts, kim chi to taste and an egg. Season with salt, pepper and extra sesame seeds, then enjoy.