Korean Chilli Chicken, Snow pea and Mushroom Bibimbap




  • 2 cups hot steamed rice
  • β…” cup cucumber ribbons or matchsticks
  • 1 Tbsp rice vinegar
  • 1 Tbsp toasted sesame seeds
  • 4 Tbsp + 1 tsp neutral oil
  • 2 Tbsp soy sauce, plus extra for serving
  • 4 tsp brown sugar
  • 6 large garlic cloves, minced
  • 2 tsp freshly grated ginger
  • 3 tsp sesame oil
  • ΒΌ tsp freshly ground black pepper, plus extra to season
  • 300g chicken mince
  • 1 cup snow peas
  • β…” cup sprouts
  • 1 carrot peeled and cut into ribbons or matchsticks
  • 4 eggs
  • 250g Meadows Swiss Brown Mushrooms, sliced
  • 3 Tbsp gochujang sauce (Korean hot sauce)


  1. Divide rice between four serving bowls and keep warm.
  2. Combine cucumber, rice vinegar, sesame seeds and 1 tablespoon of oil and set aside.
  3. In a medium bowl combine soy sauce, sugar, garlic, ginger, sesame oil, and pepper. Add chicken, using a fork to break it up. Cover with plastic wrap. Refrigerate for 15 minutes or longer if you can.
  4. Heat 1 tablespoon of oil in medium-hot skillet and cook mushrooms for 5 minutes, then set aside.
  5. Add 1 tablespoon oil to the pan and cook chicken with marinade, stirring frequently until cooked through (about 7 minutes).
  6. While chicken is cooking, heat 1 tablespoon of oil in a separate pan and add snow peas, heat stirring for 2 minutes. Remove and divide across bowls. In the same pan, repeat with the sprouts, then the carrots, keeping the rice bowls warm.
  7. Add 1 teaspoon of oil and fry eggs. Add to rice.
  8. Add cooked mushrooms and gochujang sauce to the pan and cook for a further minute then add to rice.
  9. Pour soy sauce over rice bowls and season with black pepper.


Swiss Brown Mushrooms
Swiss Brown