BIBIMBAP WITH RAW TOFU AND KIMCHI

The combination of the kimchi and tofu make this fibre-rich and full of iron, essential for sustaining high energy levels INGREDIENTS 1 tbsp sesame oil • 360g rice, cooked • 4½ tbsp vegetable oil • 100g beansprouts • 55g shiitake mushrooms, sliced • ½ courgette, sliced • 180g spinach • 1 carrot, julienned • 50g tofu, cut into 2cm cubes • 115g cabbage kimchi, drained and chopped • 1 egg, fried • sesame seeds, to serve

For the gochujang sauce: 2½ tbsp mirin • 3 tbsp gochujang

(Korean chilli paste) • 2 tsp sugar • 2 tsp toasted sesame seeds • 1 tsp toasted sesame oil • 1 tsp sliced spring onion

For the soy seasoning:

3 tbsp soy sauce • 2 tbsp

mirin • 2 garlic cloves,

chopped • 1 tsp grated

ginger • 1 tsp toasted sesame seeds, crushed

• 1 tbsp sesame oil METHOD

1 | Place a frying pan over a medium heat. Add 1 tbsp sesame oil and the rice. Leave for 8-10 mins until crusty on the bottom.

2 | In separate bowls, mix all the ingredients for the gochujang sauce and soy seasoning.

3 | In a frying pan, heat ½ tbsp vegetable oil, add the beansprouts and 1 tsp soy seasoning, mix for 30 secs, then place the beansprouts on a section of the rice.

4 | Heat 1 tbsp oil, add the mushrooms and 1 tbsp soy seasoning, cook for 1 min, then arrange on the rice. Repeat with the courgette, spinach and carrot – reduce cooking time to 30 secs for the spinach and carrot.

5 | Microwave the tofu for 45 secs, then arrange on the rice with the kimchi.

6 | Top with gochujang sauce, a fried egg and sesame seeds. Bring the pan to the table and combine it all before serving like a boss.