Bibimbap with Fried Egg and Gochujang
Ingredients
- 320 g jasmine rice
- 1 courgette, julienned
- 2 carrot, julienned
- 150 g beansprouts
- 100 g spinach
- 4 eggs
- 4 tbsp gochujang paste
- 2 tbsp sesame oil
- 2 tbsp soy sauce
Nutrition (per serving)
- Calories
- 515 kcal
- Protein
- 17.5 g
- Carbohydrate
- 77 g
- of which sugars
- 9.7 g
- Fat
- 13.8 g
- of which saturates
- 3.1 g
- Fibre
- 4.7 g
- Salt
- 2.55 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice according to packet instructions. Keep warm in the pan.
- 2
Season each vegetable separately: sauté the courgette, carrot and beansprouts in a little sesame oil with a splash of soy sauce. Wilt the spinach in the same pan.
- 3
Fry the eggs sunny-side up in a little oil.
- 4
Divide the warm rice between four bowls. Arrange the vegetables in separate sections on top of the rice.
- 5
Place a fried egg on top of each bowl. Serve with a tablespoon of gochujang on the side for each person to stir in to taste.
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