Bibimbap

Name: Bibimbap
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves: 4
Cuisine: Korean
Ingredients: 250 g /9 oz chestnut/cremini mushrooms, sliced; 2 tbsp vegetable oil; 200 g /7 oz young spinach leaves, tough stalks removed (or use 8 portions of frozen whole-leaf spinach); 5 spring onions/scallions, finely chopped; 400 g /14 oz/scant 2 cups short-grain brown rice, rinsed; 4 large eggs; 2 courgettes/zucchini, cut into thin strips; 2 carrots, cut into thin strips; Kimchi, to serve; sea salt and freshly ground black pepper; 200 ml /7 fl oz/scant 1 cup Vegetable Stock, or ready-made; 1 tsp sesame oil; 3 tbsp light soy sauce; 3 garlic cloves, finely chopped; 1 tbsp sesame seeds, toasted

Preparation info

Serves:
4

Difficulty
Easy
Ready in
40 min

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

This is my take on the signature Korean rice dish, traditionally topped with seven different vegetables and a raw egg, which cooks in the heat of the rice. I like to vary the vegetables and prefer a soft-boiled egg. A spoonful of Kimchi is not to be forgotten!

Ingredients

400 g /14 oz/scant 2 cups short-grain brown rice, rinsed
4

Asia
Korea
Main course
Vegetarian

Method

Put the rice in a saucepan, pour in enough cold water to cover by 1cm/½in and season with salt. Bring to the boil, then turn the heat down to its lowest setting and cover. Simmer for 20 minutes, or until the rice is tender and the water has been absorbed. Leave the rice to stand on the warm hob until ready to serve.
Meanwhile, soft-boil the eggs for 4 minutes, coo