• Step 1 Prepare rice
• Step 2 Prep vegetables: wash, trim, and cut
• Step 3 Preheat oven, roast seasoned broccoli, garlic, and chillies
• Step 4 Grill asparagus in oiled pan on all sides
• Step 5 Steam salted bok choi while broccoli rests
• Step 6 Create Bibimbap sauce
• Step 7 Serve bibimbap with vegetables, topped with fried egg

INGREDIENTS

300g red rice

500g wild broccoli

250g green asparagus

2 medium bok choi

200g edamame beans, peeled

1 avocado

2 tbsp sesame seeds, black & white

1 packet pea shoots

4 eggs

4 tbsp gochujang paste

2 tbsp light soy sauce

2 tbsp agave syrup

1 lime

6 small chillies

6 cloves of garlic

4 tbsp sweet soy sauce (e.g. Healthy Boy)

Vegetable oil

Cook the rice according to the instructions on the packet.

Wash the broccoli and asparagus and remove the woody ends of the stems. Cut the bok choi into quarters.

Preheat the oven to 220°C Circo Roasting. Arrange the broccoli, garlic and chillies on a baking sheet lined with baking paper, drizzle with kecap manis and oil, and roast for 10 minutes.

Heat a grill pan and grill the asparagus, dipped in a little oil, on all sides.

Place the bok choi on a second baking sheet and sprinkle with salt. Take the broccoli out of the oven. Adjust the setting from dry heat to 170°C on a high steam setting and steam the bok choi for 6 minutes at shelf position 3.

Halve the avocado, discard the stone and use a spoon to remove the flesh. Cut it into bite-sized cubes and marinate in two tablespoons of lime juice. Combine the gochujang paste, light soy sauce, agave syrup, remaining lime juice, six tablespoons of water and four tablespoons of oil to make the sauce and season with salt.

Heat two tablespoons of oil in a pan and fry four eggs. Distribute the rice between four bowls, adding the vegetables and placing the eggs on top. Drizzle with the sauce, scatter the sesame seeds over the dish and garnish with the pea shoots.