Bibimbap Bowl Kimchi Collagen Dressing Recipe

Preparation Time - 30 minutes
Cooking Time - 15 minutes
Servings - 16

Ingredients

For the Bowls

• 120g uncooked short grain brown rice
• 2 whole eggs
• ½ cup shredded Chinese cabbage
• 1 large carrot, shredded, finely sliced or “noodled” using a peeler
• ¼ cucumber sliced or 3 - 4 baby cucumbers sliced
• Sesame seeds and spring onions to serve

For the Dressing

• 3 tbsp Kimchi
• 2 tbsp Edible Health Collagen, Marine Collagen
• 60g unsweetened soy yogurt
• 1 tbsp smooth peanut butter
• 2 tbsp white miso
• 1 tbsp sesame oil
• ½ tbsp rice vinegar

Directions

1. Put rice on to cook according to packet instructions.
2. Blend together all dressing ingredients in a high speed blender. Season with salt to taste. Leftovers can be stored in the fridge for up to four days in an airtight container.
3. Prepare vegetables while the rice cooks.
   
4. Fry eggs to your liking when the rice is almost cooked.
   
5. Season rice with a little salt once cooked.
   
6. Assemble bowls with rice, veggies, fried egg and ample dressing. Garnish with some finely chopped spring onions and sesame seeds.