Name: bibimbap
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 600g cooked sushi rice; 150g shitake mushrooms, sliced; 100g spinach; 40g of sesame oil; 30ml of vegetable oil; 150g beansprouts; 1 courgette, thin strips; 1 large carrot, thin strips; 4 eggs; 20g of sesame seeds; 100g itsu gochujang sauce; 2 tbsp kimchi, optional

back

yours and ours

you will need

600g cooked sushi rice
150g shitake mushrooms, sliced
100g spinach
40g of sesame oil
30ml of vegetable oil
150g beansprouts
1 courgette, thin strips
1 large carrot, thin strips
4 eggs
20g of sesame seeds
100g itsu gochujang sauce
2 tbsp kimchi, optional

let's get cooking

step 1

prepare your vegetables: slice mushrooms and cut the carrot and courgette into thin matchstick sized strips.
step 2

cook the rice according to pack instructions. add the cooked rice to a large bowl and stir through 80g of gochujang sauce.
step 3

warm a large microwave safe plate in the microwave, use to place your toppings as you cook them.
step 4

in a medium non-stick frying pan, heat 10ml of sesame oil over a medium-high heat add the beansprouts, stirring, until crisp tender for 3 minutes and then place on the warmed plate
step 5

add another 10ml of sesame oil with the sliced mushrooms and cook for 3-5 minutes until tender, remove and add to the plate.
step 6

in another pan stir fry the cooked sushi rice in 10ml of vegetable oil for 3 minutes until it starts to crisp, then stir in the gochujang and set aside
step 7

next flash fry the courgette for 2 minutes then add to the warmed plate
step 8

then add the spinach and cook for 30 seconds until just wilted.
step 9

finally add 20ml of vegetable oil to the frying pan and fry four eggs to your desired level of cook
step 10

split the fried rice between four bowls, place a fried egg in the centre of the bowl and add each toppings in sections, arranging on the rice in a clockwise fashion.
step 11

drizzle with gochujang and sprinkle the sesame seeds on top of the bimibap