Roast pumpkin bibimbap

By: Dianne Sylvester

1/2 butternut pumpkin, thickly sliced
2 tablespoons Gochujang
1 tablespoon maple syrup
1 garlic clove finely chopped
1 teaspoon salt flakes
2 teaspoons sesame oil
20g softened butter or oil
1 tablespoon soy sauce
2 teaspoons sugar
1 teaspoon rice vinegar
1/2 teaspoon sesame seeds
Cooked rice (2 cups)
Side dishes (for example; pickled radish, Kim chi, spinach, carrots, marinated black beans)
2 fried eggs

Preheat oven to 180 degrees Celsius
Mix maple syrup, salt, butter (or oil), garlic, 1 tablespoon Gochujang and 1 teaspoon of sesame oil together in a large bowl
Add the pumpkin slices to bowl, coat well in sauce and lay the slices evenly on an oven tray
Roast in the oven for 30-40 minutes, should be caramelised and soft
Mix the bibimbap sauce ingredients (soy sauce, sugar, vinegar, 1 tablespoon Gochujang and 1 teaspoon of sesame oil) in a clean bowl
Spoon rice into serving bowls, top evenly with alternating side dishes and the roasted pumpkin slices, add fried egg on top, sprinkle with sesame seeds and serve with the bibimbap sauce