Pulled Oats® Bibimbap

4 servings

prep time 30 minutes


  • 240 g of Pulled Oats® Tomato
  • 3–4 tbsp Rapeseed oil
  • 1 tbsp soy sauce
  • 1–2 tbsp Sriracha sauce (check the recipe below)
  • 4 portions of rice
  • 1 bag Spinach
  • 2 tsp sesame oil
  • 1–2 tbsp soy sauce
  • Roasted sesame seeds
  • Thinly sliced carrots
  • Thinly sliced cucumbers
  • Thinly sliced radishes
  • Kimchi
Hot Sriracha Sauce
  • 3 tbsp sriracha
  • 1 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tsp sesame oil
  • 1 garlic clove
  • 1½ tbsp agave syrup or honey
  • 1 tbsp Roasted sesame seeds
Pickled Red Cabbage
  • Around ¼ red cabbage
  • 3 dl apple wine vinegar
  • 3 tbsp agave syrup
  • 3 tsp Salt


  1. Cook rice according to the packet instructions.
  2. Cut red cabbage into fine slices. Mix it in a kettle with the rest of the pickle ingredients. Turn on the heat and stir until the salt has dissolved. Take the kettle off the heat and let it cool off. Keep in a glass jar.
  3. Chop garlic and mix with the other Sriracha Sauce ingredients.
  4. Crumble Pulled Oats. Heat the oil on a pan. Add the Pulled Oats and cook on medium heat for 2 – 3 minutes. Remember to stir. Turn off the heat and add soy sauce and Sriracha sauce.
  5. Bring a kettle of water to a boil. Add spinach and cook for 5 minutes. Drain the excess water and put the spinach in a bowl. Mix with sesame oil, soy sauce and sesame seeds.
  6. Assemble the Bibimbap: put the rice in the centre or on the bottom of a bowl. Add Pulled Oats, pickled red cabbage, thinly sliced vegetables, kimchi and spinach on top. Finish with Sriracha Sauce.

Assemble your Bibimbap in a bigger bowl or make single servings. Recipe: Agnes Gällhagen @Cashew Kitchen

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