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Korean bibimbap
Serves 1
Easy
Prep:
Cook:
Use up your leftovers in a Korean bibimbap meaning 'mixed rice'. Switch up the veg with whatever you've got in the fridge, then serve over rice with a fried egg and dress in a sweet, spicy gochujang sauce
Skip to ingredients
- 1 chestnut mushroomfinely sliced
- ½ courgettehalved and finely sliced
- ¼ carrotcut into think matchsticks
- 40g beansprouts
- 30g spinach
- ¼ tsp sesame oilplus extra to serve
- ½ tsp sesame seedsplus extra to serve
- 2 tbsp vegetable oil
- 1 egg
- 150g cooked sushi rice
For the bibimbap sauce
- 2 tbsp gochujang (Korean red pepper paste)
- 1 tsp sesame seeds
- 1 tsp caster sugar
- ½ tsp sesame oil
Nutrition: Per serving
- kcal587
- fat25g
- saturates5g
- carbs61g
- sugars12g
- fibre6ghigh
- protein26g
- salt1.79g
Method
step 1
Mix the bibimbap sauce ingredients together in a small bowl with 1 tbsp water and set aside.
step 2
Put the sliced mushroom, courgette, carrot and beansprouts on a plate. Put a small heatproof bowl or ramekin upside down in the middle of a medium lidded pan. Add enough water to come halfway up the ramekin and bring to a boil. Carefully put the plate of vegetables on top of the ramekin and put a lid on the pan. Steam the vegetables for 3 mins until tender.
step 3
Meanwhile, put the spinach in a bowl and pour boiling water over the top. Stir to wilt the leaves, then drain and rinse under cold water. Squeeze any excess water from the spinach, then mix in a bowl with the sesame oil, a pinch of salt and sesame seeds. Set aside.
step 4
Heat the vegetable oil in a frying pan over a high heat. Crack in the egg and fry to your liking.
step 5
Fill a bowl with the rice. Top with the fried egg, then use tongs to add the steamed vegetables around it. Serve with the bibimbap sauce, a little extra sesame oil and sesame seeds. Mix everything together before eating. Any leftover bibimbap sauce will keep chilled for up to five days.
