Bibimbap is a Korean dish of rice topped with pickles, chilli sauce and veggies, making a colourful and nourishing meal in a bowl. Any leftovers are great for packed lunches.
Ingreadient
- 120g/4½oz brown basmati rice
- 2 tsp toasted sesame oil
- 2 large free-range eggs
- ¼ cucumber, peeled and roughly chopped
- 100g/3½oz kimchi
- 1 tsp toasted sesame seeds, to garnish
- 1 large carrot, peeled and cut into thin matchsticks
- 2 tbsp rice wine vinegar
- ¼ tsp caster sugar
- ¼ tsp sea salt
- 2 tbsp gochujang (Korean fermented chilli paste)
- 1½ tbsp rice wine vinegar
- 1 tbsp runny honey
- 1 tsp toasted sesame oil
- ½ tbsp toasted sesame oil
- 1 large garlic clove, finely chopped
- 200g/7oz baby spinach leaves
- 100g/3½oz beansprouts
- 1 tbsp soy sauce
- ½ tsp caster sugar
- large pinch sea salt
Direction
- Cook the rice in boiling water for 20 minutes until tender and then drain.
- Meanwhile, to make the pickled carrot, combine the carrot with the vinegar, sugar and salt in a small bowl. Set aside, stirring occasionally.
- To make the chilli sauce, whisk together all the ingredients until smooth in a small bowl.
- To make the sesame spinach, heat the oil in a large frying pan over a medium heat and fry the garlic until soft. Add the spinach, in batches if necessary, and gently fry for 5 minutes, or until wilted. Turn up the heat, and add the beansprouts, soy sauce, sugar and salt. Cook for 3–4 minutes, or until all the liquid has evaporated.
- Just before serving, heat the sesame oil in a frying pan and fry the eggs, sunny side-up. Remove the pickled carrot from the bowl and pat dry on kitchen paper.
- Divide the rice between two shallow bowls. Add the sesame spinach, cucumber, carrot pickle and kimchi. Top each bowl with a fried egg, a drizzle of chilli sauce and a sprinkling of toasted sesame seeds.
