Mushroom and Spinach Bibimbap
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Ingredients
- 500 g cooked short-grain rice (cooled)
- 250 g chestnut mushrooms, sliced
- 200 g baby spinach
- 150 g beansprouts
- 1 carrot, julienned
- 2 garlic cloves
- 2 tbsp gochujang paste
- 2 tbsp sesame oil
- 4 large eggs
- 1 tbsp toasted sesame seeds
Nutrition (per serving)
- Calories
- 401 kcal
- Protein
- 17.3 g
- Carbohydrate
- 45.6 g
- of which sugars
- 6.4 g
- Fat
- 15.7 g
- of which saturates
- 3.5 g
- Fibre
- 3.9 g
- Salt
- 0.88 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 1 tablespoon sesame oil in a frying pan and stir-fry the mushrooms with half the garlic for 4-5 minutes until golden, then set aside.
- 2
Wilt the spinach in the same pan for 1-2 minutes, season and set aside.
- 3
Blanch the beansprouts and carrot in boiling water for 2 minutes, then drain and toss with the remaining garlic and a little of the remaining sesame oil.
- 4
Fry the eggs in a little of the sesame oil until the whites are set but the yolks still soft.
- 5
Reheat the rice and divide between four bowls.
- 6
Arrange the mushrooms, spinach, beansprouts and carrot on top of the rice in separate piles and top each bowl with a fried egg.
- 7
Spoon over the gochujang paste, scatter with toasted sesame seeds and mix well just before eating.
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