Korean bibimbap
By Da-Hae West
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
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Prep:20 mins
Cook:10 mins
- Serves 1
- Easy
Nutrition per serving
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kcal 587
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fat 25g
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saturates 5g
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carbs 61g
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sugars 0g
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fibre 6g
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protein 26g
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salt 1.79g
Ingredients
- 1 chestnut mushroom , finely sliced
- ½ courgette , halved and finely sliced
- ¼ carrot , cut into think matchsticks
- 40g beansprouts
- 30g spinach
- ¼ tsp sesame oil , plus extra to serve
- ½ tsp sesame seeds , plus extra to serve
- 2 tbsp vegetable oil
- 1 egg
- 150g cooked sushi rice
- 2 tbsp gochujang (Korean red pepper paste)
- 1 tsp sesame seeds
- 1 tsp caster sugar
- ½ tsp sesame oil
Method
Mix the bibimbap sauce ingredients together in a small bowl with 1 tbsp water and set aside.
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.
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.
Heat the vegetable oil in a frying pan over a high heat. Crack in the egg and fry to your liking.
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.
