Bacon and Egg Bibimbap
This Korean-style rice bowl is so versatile: we’ve swapped classic beef for bacon, and feel free to use any vegetables.
Hands-on time 30min. Cooking time about 25min. Serves 4
200g (7oz) jasmine rice, washed
4tbsp sesame oil
1 large carrot, cut into matchsticks
1tsp grated fresh root ginger
1tbsp sesame seeds
250g (9oz) shiitake mushrooms, halved
2½tbsp soy sauce
2 garlic cloves, finely chopped
200g (7oz) baby leaf spinach
8 smoked streaky bacon rashers
4 medium eggs to serve Kimchi
4 spring onions, sliced Toasted sesame seeds
1 Bring the rice, 300ml (½ pint) water and a pinch of salt to the boil in a small-medium pan. Turn down the heat, cover and simmer for 15min, until the water is absorbed. Set aside, covered, to steam for 10min.
2 Meanwhile, heat 1tbsp sesame oil in a large frying pan over medium heat and fry carrot, ginger and sesame seeds for 3-4min, until softened but not coloured. Empty on to a large plate, cover and keep warm.
3 Wipe out pan and add 1tbsp more sesame oil. Fry mushrooms until softened, then add 1½tbsp soy sauce and cook for 1min, until sticky and glazed. Empty on to the plate (keep veg separate).
4 Wipe out pan again; add 1tbsp more sesame oil and fry garlic for 1min, then add spinach with remaining 1tbsp soy sauce; cook until wilted. Lift on to the plate with a slotted spoon (keep veg separate), discard excess liquid.
5 Wipe out pan and fry bacon (in batches if needed) until crispy and golden. Set aside and keep warm. Add remaining 1tbsp sesame oil to the pan and fry eggs until crisp on the bottom and just set on top, about 4min.
6 Divide rice among 4 bowls, then top with the vegetables, bacon and fried eggs. Serve each with a spoonful of kimchi and scattered with spring onions and sesame seeds.
PER SERVING 520cals, 20g protein, 28g fat (7g saturates), 45g carbs (4g total sugars), 3g fibre