Korean-Inspired Gochujang Sesame Veggie Bibimbap with Crispy Halloumi
A vibrant bibimbap bowl with gochujang-sesame roasted vegetables, fluffy rice, and crispy halloumi for a sweet-spicy, crunchy-chewy vegetarian lunch.
- 200 g halloumi
- 2 tbsp gochujang
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp honey
- 2 pc garlic
- 1 tsp ginger
- 150 g carrot
- 200 g courgette
- 160 g mushrooms
- 80 g spinach
- 360 g cooked jasmine rice
- 1 tbsp sesame seeds
- 1 tsp rice vinegar
- 2 pc spring onion
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Add to a shopping listHow the shopping list works →- Step 1
Cut halloumi into 1.5cm slices. Pat dry, then pan-fry in a non-stick frying pan over medium-high heat for 2–3 minutes per side until deep golden. Remove.
- Step 2
Heat oven to 220°C. Toss carrot ribbons, courgette half-moons, and sliced mushrooms with half the sesame oil, half the soy sauce, 1 finely grated garlic clove, and half the ginger. Spread on a tray and roast 12–15 minutes, tossing once halfway, until charred at the edges.
- Step 3
In a bowl, mix gochujang, remaining soy sauce, honey, rice vinegar, remaining sesame oil, remaining garlic, and remaining ginger. Add 2–3 tbsp water to loosen to a glossy sauce.
- Step 4
In the same pan you used for halloumi, quickly wilt spinach with a splash of water for 30–60 seconds; keep it bright green.
- Step 5
Assemble bowls: add rice, pile on roasted vegetables and wilted spinach. Drizzle gochujang-sesame sauce over everything, top with crispy halloumi, then finish with sesame seeds and sliced spring onion. Serve immediately.
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