Name: Korean bibimbap
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Cuisine: Korean
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

Korean bibimbap

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

30 min total 20 min prep 10 min cook 1 587 cal

Instructions

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1 Mix the bibimbap sauce ingredients together in a small bowl with 1 tbsp water and set aside.
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.
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.
4 Heat the vegetable oil in a frying pan over a high heat. Crack in the egg and fry to your liking.
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.