A wonderland of flavours this Korean Bibimbap roughly translates to mixed rice You get rice artfully arranged piles of vegetables called namul tofu and topped off with some spicy Gochujang Mix it all up and you have one very delicious meal What you need Rice 1 cup cooked and cooled Wilted spinach salad 1 4 cup Shiitake mushroom 1 4 cup Zucchini 1 4 cup Kimchi 1 4 cup Soft tofu 1 4 cup In house Gochujang 1 tbsp Salt pepper to taste Spring onion greens for garnish Sesame seeds for garnish Method 1 For the spinach Blanch spinach in salted boiling water for 20 30 seconds until wilted Quickly remove the from the pot and shock it in icy water Drain and cut into 3 inch lengths Add 1 chopped spring onion 2 tsp soy sauce 1 tsp minced garlic 1 2 tsp sugar 1 tsp sesame oil 1 tsp sesame seeds and salt pepper to taste 2 For the vegetables Cook the zucchini and mushrooms individually and season with 1 2 tsp gochujang salt and pepper 3 Simply arrange all the toppings as shown in the reel and mix everything well Swing by your nearest Foodhall to stock up on Korean or simply pick a Bibimbap bowl from thecafebyfoodhall You can also order in via swiggyindia or zomato

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A wonderland of flavours, this Korean Bibimbap, roughly translates to ‘mixed rice’. You get rice, artfully arranged piles of vegetables called ‘namul’, #kimchi, tofu, and topped off with some spicy Gochujang. Mix it all up and you have one very delicious meal.

What you need:
• Rice - 1 cup, cooked and cooled
• Wilted spinach salad - 1/4 cup
• Shiitake mushroom - 1/4 cup
• Zucchini - 1/4 cup
• Kimchi - 1/4 cup
• Soft tofu - 1/4 cup
• In-house Gochujang - 1 tbsp
• Salt & pepper, to taste
• Spring onion greens, for garnish
• Sesame seeds, for garnish

Method:
1. For the spinach - Blanch spinach in salted boiling water for 20-30 seconds, until wilted. Quickly remove the #spinach from the pot and shock it in icy water. Drain and cut into 3 inch lengths. Add 1 chopped spring onion, 2 tsp soy sauce, 1 tsp minced garlic, 1/2 tsp sugar, 1 tsp sesame oil, 1 tsp sesame seeds, and salt & pepper to taste
2. For the vegetables - Cook the zucchini and mushrooms individually and season with 1/2 tsp gochujang, salt, and pepper
3. Simply arrange all the toppings (as shown in the reel) and mix everything well

Swing by your nearest Foodhall to stock up on Korean #essentials or simply pick a Bibimbap bowl from @thecafebyfoodhall. You can also order in via @swiggyindia or @zomato.

#reels #reelitfeeit #explore #bibimbap #korean #food #new #vegan #foodhallindia

A wonderland of flavours, this Korean Bibimbap, roughly translates to ‘mixed rice’. You get rice, artfully arranged piles of vegetables called ‘namul’, #kimchi, tofu, and topped off with some spicy Gochujang. Mix it all up and you have one very delicious meal. What you need: • Rice - 1 cup, cooked and cooled • Wilted spinach salad - 1/4 cup • Shiitake mushroom - 1/4 cup • Zucchini - 1/4 cup • Kimchi - 1/4 cup • Soft tofu - 1/4 cup • In-house Gochujang - 1 tbsp • Salt & pepper, to taste • Spring onion greens, for garnish • Sesame seeds, for garnish Method: 1. For the spinach - Blanch spinach in salted boiling water for 20-30 seconds, until wilted. Quickly remove the #spinach from the pot and shock it in icy water. Drain and cut into 3 inch lengths. Add 1 chopped spring onion, 2 tsp soy sauce, 1 tsp minced garlic, 1/2 tsp sugar, 1 tsp sesame oil, 1 tsp sesame seeds, and salt & pepper to taste 2. For the vegetables - Cook the zucchini and mushrooms individually and season with 1/2 tsp gochujang, salt, and pepper 3. Simply arrange all the toppings (as shown in the reel) and mix everything well Swing by your nearest Foodhall to stock up on Korean #essentials or simply pick a Bibimbap bowl from @thecafebyfoodhall. You can also order in via @swiggyindia or @zomato. #reels #reelitfeeit #explore #bibimbap #korean #food #new #vegan #foodhallindia

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