Rainbow Bibimbap

Method

1. Preheat the oven to 180°C / 356°F and thinly slice the red cabbage then transfer it to a bowl. Add the apple cider vinegar and caster sugar, stir, then leave to one side for the cabbage to pickle.
2. Peel and dice the garlic. Add the mushrooms whole to a large tray, scatter over the garlic, then drizzle over the light soy sauce and 1 tsp of sesame oil. Add a small pinch of salt and give everything a mix, then roast for 15 minutes.
3. Rinse the rice until the water runs clear, then transfer it to a saucepan. Add 350ml / 12.3fl.oz of boiling water and a pinch of salt, bring to a boil, then lower the heat, cover and simmer for 15-20 minutes or until all the water is absorbed and the rice is cooked.
4. Slice the yellow pepper and drain and rinse the black beans. Roughly chop the cucumber and thinly slice the carrot. Add the yellow pepper and black beans to the tray, drizzle over 1 tsp of sesame oil and sprinkle over a small pinch of salt. Give everything a mix, then roast for 5 minutes.
5. Add all the gochujang sauce ingredients to a bowl and stir to combine. Then add the spinach to a saucepan over a medium heat with a splash of water and stir until the spinach is wilted.
6. To build the bibimbap bowls, add half the rice, followed by half of the mushrooms, yellow pepper, black beans, cucumber, carrot, wilted spinach, pickled red cabbage and bean sprouts. Pour half of the gochujang sauce into the middle of the bowl and sprinkle over some sesame seeds and cress. When you’re ready to eat, stir the sauce into the ingredients and get stuck in!