This ADORA-BOWL Bibimbap Recipe is on the menu tonight!

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LAY HO LAY HO (how's it going in Cantonese)! This is definitely a popular inspired dish and reminiscent of when I was in Seoul. This dish has all the flavours and textures you long for all with the oven doing most of the work. Join me in this episode and learn how to make a sheet pan style Korean inspired bibimbap recipe right at home!

Ingredients:
1 1/2 cups short grain rice
1 1/2 cups water
1 red onion
100g broccolini
100g cherry tomatoes
100g oyster mushrooms
400ml can chickpeas
salt and pepper to taste
2-3 tbsp avocado oil
1 tbsp gochujang (   • Gochujang Vegan Ramen Recipe | Korean...  )
1 tbsp soy sauce
1/2 tsp toasted sesame oil
1/4 cup kimchi (   • FASTEST Kimchi Recipe you will EVER M...  )
1 stick green onion
1/2 tsp white sesame seeds

Directions:
1. Preheat the oven to 375F
2. Place the short grain rice into a small saucepan (or use a rice cooker). Rinse and drain the rice 2-3 times to get rid of the excess starch. Add 1 1/2 cups water to the rice and heat up to medium high heat. When the water begins to bubble, give the pan a stir and turn the heat down to medium low. Then, cover and cook for 15min
3. Slice the red onion and place onto one section of a baking tray leaving room for the other veggies
4. Chop the broccolini into bite sized pieces and slice the cherry tomatoes in half. Peel down the oyster mushrooms. Add the veggies to the baking tray in their own respective sections
5. Rinse and drain the can of chickpeas and add to the baking tray. Season the veggies with salt and pepper to taste. Then, drizzle over the avocado oil
6. Gently toss the separate sections of veggies to coat. Then, bake in the oven for 25-30min
7. Turn the heat off on the rice but let it steam further for another 10min
8. Make the sauce by stirring together the gochujang, soy sauce, and toasted sesame oil (double this sauce for 2 portions)
9. Assemble the bowl with the rice, kimchi, and the roasted veggies. Pour the sauce over the bowl and garnish with green onions and white sesame seeds to serve


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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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