kimchi, quinoa and
chicken bibimbap
![](https://cdn.donnahaycdn.com.au/images/content-images/kimchi_quinoa_and_chicken_bibimbap.jpg)
- 1 teaspoon sesame oil
- 500g chicken mince
- ½ cup (100g) kimchi, finely chopped, plus extra to serve
- 2 tablespoons mirin (Japanese rice wine)
- 1 cup cooked white quinoa+
- 4 soft-boiled eggs, halved
- toasted sesame seeds, to serve
sweet potato and daikon pickle
- 2 cups (260g) shredded sweet potato (kumara)
- 1 cup (125g) shredded daikon
- 1 teaspoon mirin (Japanese rice wine)
- 1 teaspoon sesame oil
- 1 tablespoon apple cider vinegar
- 1 clove garlic, crushed
sesame zucchini and seaweed
- 1 teaspoon sesame oil
- 1 zucchini (courgette), thinly sliced into rounds
- 1 clove garlic, thinly sliced
- sea salt flakes
- 1 tablespoon dried wakame++, soaked for 10 minutes
tamari shiitake mushrooms
- 200g fresh shiitake mushrooms, thinly sliced
- 2 tablespoons mirin (Japanese rice wine)
- 1 tablespoon tamari
- To make the sweet potato and daikon pickle, place the sweet potato in a medium saucepan of boiling water and cook for 1 minute. Drain and refresh under cold water. Place the sweet potato and daikon in a large bowl, add the mirin, oil, vinegar and garlic, and gently toss to coat. Refrigerate for 10 minutes or until pickled.
- To make the sesame zucchini and seaweed, heat a small non-stick frying pan over medium heat. Add the oil, zucchini, garlic and salt and cook, turning, for 1 minute or until the zucchini is just cooked. Place in a small bowl, add the wakame and gently toss to combine. Set aside.
- To make the tamari shiitake mushrooms, place the mushroom, mirin and tamari in a small non-stick frying pan over medium heat. Cook, stirring, for 2–3 minutes or until the mushroom is tender and sticky. Set aside.
- Heat the sesame oil in a large non-stick frying pan over high heat. Add the chicken and cook for 6 minutes, breaking up any large pieces with the back of a wooden spoon. Add the kimchi and mirin and cook for 4 minutes or until cooked through.
- Divide the quinoa between bowls. Top with the sweet potato and daikon pickle, sesame zucchini and seaweed, tamari shiitake mushrooms, egg, chicken, extra kimchi and sesame seeds to serve. Serves 4
+ ½ cup (100g) uncooked quinoa makes 1 cup cooked quinoa.
++ Wakame is a type of dried seaweed, found at Asian grocery stores and in the health food aisle of supermarkets.
Photography: Con Poulos