On the occasion of our collaboration with chef Pierre Sang, we offer you this recipe made with the Bibimbap blend.

Composed of round rice, A.O.P. Lentilles Verte du Puy and red quinoa, you can then add your own flavors to suit the season. Today, we tested the mix with a recipe featuring shiitake mushrooms, carrots, zucchini, spinach, bean sprouts and egg.

Ingredients for 2 people

  • 30 g dried Sabarot dried shittake
  • 1 mix for Bibimbap
  • 200 g spinach shoots
  • 200 g bean sprouts
  • 2 zucchinis
  • 2 carrots
  • 4 tablespoons sesame oil
  • 4 tablespoons rice vinegar
  • 4 tablespoons brown sugar
  • 3 tablespoons sunflower oil
  • 1 piece grated ginger
  • 2 eggs

Recipe

  • Start by rehydrating your dried shiitake by covering it with boiling water for 30 minutes.
  • Take your Bibimbap mixture and cook in boiling water for 20 minutes.
  • In a hot frying pan, drizzle sesame oil, then add your carrots and zucchini, cut into strips, as well as your spinach and bean sprouts.
  • Next, drain your Bibimbap and set aside, then drain your shittakes.
  • In a hot frying pan, drizzle sesame oil and brown your shiitakes. Once cooked, add them to your vegetables.
  • Cook your eggs in boiling water for 5 minutes. Once cooked, run them under cold water and shell them.
  • For the sauce: pour in the sugar, sesame oil, rice vinegar and finely chopped ginger.
  • In a bowl, arrange your bibimbaps in two bowls. Add an egg to the top of each and cut in half.
  • Pour on the sauce and you’re ready to go!

The mix for Bibimbap

Chef Pierre Sang Boyer collaborates with our company on a unique blend of carefully selected round rice, A.O.P. Lentille Verte du Puy and red quinoa, presented in an elegant collection box. This iconic Korean dish is transformed with a touch of Auvergne, the region that nurtured the chef’s childhood.

On your marks, get set, bibimbapez! Cook this delicious mixture and add your choice of vegetables, spices, mushrooms, meat or fish to create an innovative and surprising dish!

This collaboration is an alliance between a chef renowned for his exceptional talents and a company renowned for its quality products.

Dried Shiitake

Sabarot dried shiitake mushrooms are selected with the greatest care and will bring texture and taste to all your Asian preparations. You can use them in soups, with fried noodles, in tempura….

Don’t hesitate to use rehydration water for even more taste! For over 30 years, Sabarot has been creating worldwide channels to guarantee the quality and origins of its mushrooms. All Sabarot mushrooms are rigorously selected before being packaged in France, in the Haute-Loire department, in the heart of the Auvergne region.

Sabarot’s primary objective remains the high-end production of local products, in keeping with the company’s tradition and the region’s gastronomic reputation.