Kimchi, quinoa and chicken bibimbap

1. To make the sweet potato and daikon pickle, place the sweet potato in a medium saucepan of boiling water and cook for 1 minute. Drain and refresh under cold water. Place the sweet potato and daikon in a large bowl, add the mirin, oil, vinegar and garlic, and gently toss to coat. Refrigerate for 10 minutes or until pickled.
2. To make the sesame zucchini and seaweed, heat a small non-stick frying pan over medium heat. Add the oil, zucchini, garlic and salt and cook, turning, for 1 minute or until the zucchini is just cooked. Place in a small bowl, add the wakame and gently toss to combine. Set aside.
3. To make the tamari shiitake mushrooms, place the mushroom, mirin and tamari in a small non-stick frying pan over medium heat. Cook, stirring, for 2-3 minutes or until the mushroom is tender and sticky. Set aside.
4. Heat the sesame oil in a large non-stick frying pan over high heat. Add the chicken and cook for 6 minutes, breaking up any large pieces with the back of a wooden spoon. Add the kimchi and mirin and cook for 4 minutes or until cooked through.
5. Divide the quinoa between bowls. Top with the sweet potato and daikon pickle, sesame zucchini and seaweed, tamari shiitake mushrooms, egg, chicken, extra kimchi and sesame seeds to serve. SERVES 4.

+½ cup (100g) uncooked quinoa makes 1 cup cooked quinoa. 
++ Wakame is a type of dried seaweed, found at Asian grocery stores and in the health food aisle of supermarkets.