Bibimbap is a Korean dish of mixed rice usually served with meat, vegetables, and egg. Bibimbap is traditionally served in a hot stone bowl, which cooks the ingredients as you stir them together. As most of us don’t have these traditional bowls at home, our bibimbap recipe cooks the ingredients separately, then combines them at the last minute to give all the flavours you would expect from a classic bibimbap. Mince is a cheap cut of meat that is so easy to cook, and our punchy dressing adds such great flavour. This is a really versatile dish that you can cater to your own tastes by experimenting with different meats or vegetables. Try using tofu for a vegetarian version of this flavour packed Korean rice dish.
Ingredients
- 300g sushi rice
- 1 cucumber, cut into ribbons
- 150g bean sprouts
- 400g spinach
- 3tbsp toasted sesame seeds
- 250g pork mince
- 4tbsp gochujang curry paste
- 4 large, free-range eggs
- 1 medium carrot, grated
- 1tbsp black sesame seeds
For the dressing
- 4tbsp sesame oil
- 2tbsp sweet chilli sauce or sriracha
- 2tbsp rice wine vinegar
WEIGHT CONVERTER
Method
- Cook the sushi rice according to the packet instructions, usually around 20 mins. Meanwhile, salt the cucumber and set aside.
- Pan-fry the bean sprouts in a few tablespoons of olive oil for a few minutes. Remove, then do the same with the spinach, stir in the toasted sesame seeds and set aside.
- Combine the dressing ingredients in a small bowl. Fry the meat in a little oil, stir in the gochujang paste, and cook for another minute, then remove from the heat and, once slightly cool, stir in the dressing.
- In a separate pan, fry the eggs. Serve the bibimbap in bowls, starting with rice, topping it with the other prepared accompaniments and finishing each dish with a fried egg and a sprinkling of black sesame seeds.
