Spring 2023

A.D.I.P’s Bibimbap Recipe

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Serving: 1


Sautéed Vegetables:

2 carrots

1 punnet mushrooms

1 large onion

1 red bell pepper

1 bag spinach

1 egg

1 tbsp neutral oil

1 tsp sesame oil

1 pinch of Maldon Salt

Spicy Sauce:

1 tbsp gochujang red pepper paste (If you don’t like spicy sub doenjang for Korean soybean paste)

1 tbsp white vinegar (Jesse used apple cider)

1 tbsp sesame oil

1 tbsp honey

Quick Pickled Cucumbers:

1/2 English cucumber

2 tbsp white vinegar (Jesse used apple cider)

1 tsp sugar

1 pinch Maldon Salt

50-75g steamed rice (Jesse used white short-grain rice but brown is great too)


We are delighted to announce the second recipe to our collaboration with Jesse Jenkins, A.D.I.P, is the delectable bibimbap.

Bibimbap is a Korean rice dish. The term bibim means “mixing” and bap is cooked rice. It’s one of Jesse’s favourites and a great way to make a meal for one using up the vegetable odds and ends you have to hand.

The simple combination of a pinch of Maldon Salt and sesame oil is delicious…A little Maldon goes a long way – there are 300 pinches in one 250g box!

  1. Thinly slice cucumbers before seasoning with a pinch of Maldon Salt, sugar, and vinegar.
  2. Set aside and drain before serving.
  3. Roughly cut your vegetables into similar sizes before sautéing in a splash of oil on medium heat. Cook until just tender, around 3-5 minutes. Season with a pinch of Maldon Salt and sesame oil. You can sauté all the veggies together but Jesse prefers to keep them separate until serving as mixing them in the bowl before you eat is very enjoyable!
  4. Put the vegetables, quick pickles, fried egg, sesame oil and spicy sauce over your rice and mix.
  5. Serve immediately – delicious!
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