Bibimbap
Servings: 2 people
Ingredients
- 120 g Sushi rice
- 2 tbsp Vegetable oil
- 1 Carrot cut into matchsticks
- 75 g Shiitake mushrooms
- 50 g Beansprouts
- 2 Egg
- 1 tsp Sesame seeds
- 1 tbsp Fresh ginger grated
- Sea salt to taste
- Cracked black pepper to taste
- 1 Spring onion
Method
- Cook the sticky rice according to the packet instructions until tender, then keep warm.
- Heat a wok or frying pan over a medium heat. Add half of the vegetable oil, then cook the carrot, mushrooms and fresh ginger for 2–3 minutes until softened. Add the beansprouts for the final 30 seconds. Season with sea salt and cracked black pepper, then set aside.
- Heat the remaining vegetable oil in the pan and fry the eggs to your liking.
- Divide the rice between bowls. Arrange the carrot, ginger and beansprouts over the rice.
- Top with Korean fried chicken and gochujang sauce.
- Add the eggs, sprinkle with sesame seeds and shredded spring onion.