Australian Avocado Bibimbap

• 4 cups cooked brown rice
• 1/2 cup edamame (fresh/frozen, blanched in boiling water)
• 3/4 cup Kim chi (variety as you please)
• 1 large avocado, halved, deseeded, sliced
• 1/4 cup aonori (dried unseasoned nori flakes)
• 2 nori sheets, toasted, cut into 4cm thin strips
• 1 Lebanese cucumber, diced
• 4 -6 eggs, pan fried sunny side up
• Chunky Chilli oil (optional)
• Toasted sesame seeds

Mushroom:

• 1.5 cups sliced baby King oyster mushroom
• 1 clove garlic finely chopped
• 1 tsp soy
• 1 tsp sesame oil
• 1 tsp oil
• pinch of sugar

Bean Spouts:

• 1.5 cups tailed sprouts
• 1 clove garlic finely chopped
• 1 tsp soy
• 2 tsp sesame oil
• 1 tsp oil
• pinch of sugar

Carrots:

• 3 small carrots, peeled julienned
• 1 clove garlic finely chopped
• 1 tsp soy
• 1 tsp sesame oil
• 1 tsp oil
• pinch of sugar

Avocado jang dressing:

• 60ml soy sauce
• 60ml water
• 1-1.5 tbsp raw sugar
• 2 cloves garlic, finely grated
• 1 tsp finely grated ginger
• 1 tsp black vinegar
• 1 tbsp lemon juice
• 1 tbsp chilli oil
• 1 tbsp sesame oil

Gochujang sauce:

• 2 tbsp gochujang
• 2 tbsp soy
• 1.5 tbsp sugar
• 4 tbsp water

1. Cook the mushroom, carrots and sprouts separately by first heating on high heat a tbsp of oil in a pan, add the garlic and fry for a minute, then toss in the mushroom, followed by the seasoning and stir until the moisture dries out a little, taste and adjust seasoning accordingly. Repeat the same process for the carrots and the bean sprouts. Note that the beansprouts takes the least amount of time and cooks on high heat just remove the rawness.
2. For the dressing, mix all ingredients together and set aside.
3. For the sauce, mix all ingredients together and set aside.
4. To prepare each serving, heat a medium pan/wok over medium heat, add the sesame oil. Toss in the rice, stir to coat with aonori flakes, then add the gochujang sauce, mix well. Add 1/4 of the mushroom, carrot and edamame, taste and add a touch of salt if needed. This dish can also be served in the traditional bibimbap heated bowl. You won’t need to cook each serving of rice, simply place in the preheated bowl and allow the guest to toss their own rice.
5. Place rice in a bowl, top with the sunny side up egg, 1/4 sliced avocado, diced cucumber, kimchi, nori strips, toasted sesame and chunky chilli oil if using. Drizzle over a tbsp of the dressing over the avocado and serve.