Recipe Index

Ingredients

• 3½ Tbsp itsu gochujang sauce plus more to serve
• 5¼ oz shiitake mushrooms or button mushrooms
• 1 large carrot
• 1 courgette
• 10½ oz beansprouts
• 6 tsp sesame oil
• 2 tsp vegetable oil plus 2 tbsp
• 21¼ oz cooked sushi rice
• 3½ oz spinach
• 4 eggs
• ¾ oz sesame seeds
• 2 tbsp kimchi optional

Method

1. Slice the shiitake or button mushrooms and cut the carrot and courgette into thin matchstick strips, and warm a heatproof plate in a low oven or microwave to hold the cooked bibimbap toppings.
2. Heat 2 teaspoons of the sesame oil in a medium non-stick frying pan over medium-high heat and stir-fry the beansprouts for 3 minutes, until just tender with a little bite left, then transfer them to the warm plate.
3. Add another 2 teaspoons of sesame oil to the pan and cook the sliced mushrooms for 3 to 5 minutes until tender, then add them to the plate as well.
4. In another pan, stir-fry the cooked sushi rice in the 2 teaspoons of vegetable oil for 6 to 8 minutes, until piping hot and starting to crisp, stir the itsu gochujang sauce through it, and set the rice aside.
5. Flash-fry the courgette matchsticks in another 2 teaspoons of sesame oil for 2 minutes and add them to the plate, then cook the spinach in the vegetable pan for about 30 seconds, until just wilted.
6. Add the 2 tablespoons of vegetable oil to the frying pan and fry the 4 eggs until their yolks are cooked to your liking.
7. Divide the gochujang rice among four bowls, set a fried egg in the centre of each, and arrange the beansprouts, mushrooms, courgette, spinach and raw carrot matchsticks in sections around the eggs.
8. Drizzle more gochujang over each bowl of bibimbap, sprinkle the sesame seeds across the top, and add the kimchi if you are using it.

Prep: 20 min · Cook: 30 min · Total: 50 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data