koreanlunchServes 2

Korean Bibimbap (Mixed Rice Bowl)

Name: Korean Bibimbap (Mixed Rice Bowl)
Prep time: 20 min
Cook time: 15 min
Yield: 2 servings
Cuisine: korean
Ingredients: 150g dry weight Jasmine or short-grain rice; 100g Baby spinach; 1 large, julienned Carrot; ½, julienned Cucumber; 100g, sliced Shiitake or button mushrooms; 2 Eggs; 2 cloves, minced Garlic; 2 tsp Sesame oil; 1 tbsp Low-sodium soy sauce; 1–2 tsp Gochujang (Korean chilli paste); 1 tsp Sesame seeds

A vibrant Korean rice bowl loaded with seasoned spinach, grated carrot, cucumber, mushrooms, a soft egg, and a touch of gochujang.

Ingredients

Jasmine or short-grain rice150g dry weight
Baby spinach100g
Carrot1 large, julienned
Cucumber½, julienned
Shiitake or button mushrooms100g, sliced
Eggs2
Garlic2 cloves, minced
Sesame oil2 tsp
Low-sodium soy sauce1 tbsp
Gochujang (Korean chilli paste)1–2 tsp
Sesame seeds1 tsp

Method

1Cook rice. While it cooks, prepare each vegetable separately.
2Blanch spinach for 30 seconds, squeeze out water, season with a drop of sesame oil and soy sauce.
3Sauté mushrooms with garlic and a little sesame oil until golden. Season carrots and cucumber with a pinch of salt, massage briefly, then pat dry.
4Fry eggs sunny-side up in a non-stick pan until whites are set but yolk is still runny.
5Divide rice into bowls. Arrange each vegetable topping in sections around the bowl. Place the fried egg in the centre. Serve with gochujang on the side and a sprinkle of sesame seeds. Mix everything together before eating.

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