Korean Gochujang Halloumi Bibimbap-Style Veg Bowl
A sizzling gochujang halloumi bibimbap-style bowl with quick-pickled cucumber, sesame veg and steamed rice.
- 200 g halloumi
- 1½ tbsp gochujang paste
- 2 tsp sesame oil
- 1 tbsp soy sauce
- 1 tsp honey
- 1½ cloves garlic
- 6 g ginger
- 150 g cucumber
- 1 tbsp rice vinegar
- 10 g sesame seeds
- 60 g spring onions
- 120 g carrots
- 150 g spinach
- 300 g cooked short-grain rice
- 2 tsp vegetable oil
- 1 g salt
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Add to a shopping listHow the shopping list works →- Step 1
Quick-pickle cucumber: thinly slice cucumber, toss with rice vinegar, a pinch of salt and 1 tsp sesame seeds; set aside 10 minutes.
- Step 2
Stir together gochujang, soy sauce, honey, grated garlic and ginger, and 1 tbsp water to loosen.
- Step 3
Prepare veg: julienne carrots and sauté in 1 tsp vegetable oil 4-5 minutes. Add spinach and cook 1-2 minutes until wilted; season lightly.
- Step 4
Pan-fry halloumi in remaining vegetable oil 2-3 minutes per side until deep golden. Add gochujang sauce to the pan and toss to coat for 1 minute.
- Step 5
Warm rice in a bowl.
- Step 6
Assemble: add rice, arrange carrots and spinach, top with saucy halloumi, spoon over any pan glaze, add pickled cucumber and sliced spring onions.
- Step 7
Finish with sesame oil and remaining sesame seeds; serve hot.
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