Bibimbap is the perfect dish to make when you want to use up a bunch of leftovers or veg you have in the fridge. This bibimbap recipe is served with crispy rice and drizzled with a savoury, sweet, sour, slightly spicy sauce.
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Serves
4
Garlic Clove
Cucumber
Kimchi
Spinach
Toasted Sesame Oil
Toasted Sesame Seed
Cooked Sushi Rice
Egg
FOR THE SAUCE:
Honey
Gochujang
Sesame Oil
Kimchi Brine
Water
Serves
4
Garlic Clove
Cucumber
Kimchi
Spinach
Toasted Sesame Oil
Toasted Sesame Seed
Cooked Sushi Rice
Egg
FOR THE SAUCE:
Honey
Gochujang
Sesame Oil
Kimchi Brine
Water
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Trim the cucumber and cut it into quarters, widthways. Using a rolling pin or something heavy, smack the cucumber until it splits. Chop into roughly 2cm chunks. Transfer to a bowl with the kimchi, then set aside.
Step 2.
Add all the sauce ingredients into another bowl and stir together. Taste and season with more kimchi brine, if needed.
Step 3.
Add a drizzle of olive oil to a large frying pan set over a medium-high heat. Add the grated garlic and spinach and cook until wilted. Transfer to a bowl, drizzle over the sesame oil and sprinkle with a few pinches of sesame seeds. Season with salt, then set aside in a bowl.
Step 4.
Add another drizzle of olive oil to the same, now empty pan. Once hot, add the rice in one thin layer, cover and cook undisturbed for 7-10 mins, until golden and crispy on one side.
Step 5.
Drizzle olive oil into a new frying pan and set it over a medium-high heat. Once hot, crack the eggs in and fry to your desired doneness.
Step 6.
Share the crispy rice between bowls, top with the sesame spinach, kimchi-marinated cucumber and fried eggs. Finish with a sprinkling of sesame seeds and a drizzle of sauce, then mix together before eating.
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