Incredible Vegan Bibimbap

1 cup short grain rice or ten grain rice
2 to 2¼ cups water
1 carrot, cut into fine matchsticks
½ cucumber, cut into batons
2 radishes, quartered
Handful spinach
Handful beansprouts
1 spring onion, sliced
1 sheet nori, shredded
Vegetable oil, for cooking
Sesame oil, for seasoning

The Miso Mushroom Marinade
2 large king oyster mushrooms, scored
1½ to 2 tablespoons white miso
2 tablespoons light soy sauce
½ tablespoon sugar
3 tablespoons water
Drizzle sesame oil
½ thumb-size piece ginger, finely chopped
1 clove garlic, finely chopped

The Gochujang Sauce
1 tablespoon gochujang
1 teaspoon sugar

2 teaspoons light soy sauce
1 teaspoon sesame seeds

PREPARATION

1. Wash and soak the rice
   Wash the rice thoroughly at least 3 to 5 times until the water runs mostly clear. Add water at roughly 2 to 2¼ times the volume of rice. Soak for at least 30 minutes.
2. Cook the rice
   Bring to a boil over high heat. Reduce to a simmer, then lower again and cook gently for 40 to 45 minutes with the lid on. Rest covered for 10 minutes before fluffing.
3. Marinate the mushrooms
   Mix miso, soy sauce, sugar, water, sesame oil, ginger and garlic until smooth. Coat the scored mushrooms thoroughly and leave to marinate while preparing the vegetables.
4. Blanch the vegetables
   Blanch carrot for 1 minute. Blanch cucumber for 30 to 60 seconds. Blanch radish for 1 to 2 minutes until slightly translucent but still crisp. Blanch spinach and beansprouts briefly, then refresh beansprouts under cold water to maintain crunch. Keep each vegetable separate.
5. Cook the mushrooms
   Heat a wok with enough oil to sear. Cook mushrooms over medium high heat until nicely charred. Turn carefully. Pour over remaining marinade and allow it to reduce and caramelise slightly. Remove once softened but still holding shape.
6. Season the vegetables
   Lightly season each vegetable with a pinch of salt and a trace of sesame oil. Keep flavours simple as the mushroom and sauce provide depth.

COOKING

1. Heat the stone bowl
   Place a stone bowl in the oven at maximum heat for at least 15 to 20 minutes. Carefully remove and brush the inside with sesame oil.
2. Crisp the rice
   Add hot rice to the stone bowl and press down gently. Return to the oven for 5 minutes to develop a crispy base.
3. Assemble
   Arrange vegetables neatly over the rice in sections. Place charred mushrooms in the centre. Scatter over shredded nori and spring onion.
4. Finish
   Mix gochujang with sugar and soy sauce. Spoon over the bowl and sprinkle with sesame seeds. Serve immediately and mix thoroughly before eating.

School of Wok Tips

• Wash rice thoroughly to achieve a clean, fluffy texture.
• Keep vegetables separate for colour contrast and visual impact.
• Ensure the stone bowl is extremely hot for crispy rice.
• Do not overcook the mushrooms. Let the marinade caramelise for depth.

FAQs

Do I need a stone bowl?
No? You can use a heavy cast iron pan to achieve a similar crispy rice effect.

Can I use white rice instead of multigrain?
Yes? Short grain white rice is traditional and works perfectly.

How do I get crispy rice at the bottom?
The bowl must be very hot and lightly coated with oil before adding the rice.