Vegetable Bibimbap with Runny Fried Eggs
A bowl of warm rice topped with garlicky spinach, carrots, soy mushrooms and a fried egg, all mixed through with sesame gochujang.
Ingredients
- Short grain rice200 g
- Carrots2 pc
- Spinach150 g
- Shiitake mushrooms150 g
- Eggs2 pc
- Gochujang2 tbsp
- Toasted sesame oil2 tbsp
- Soy sauce1 tbsp
- Garlic2 cloves
- Vegetable oil2 tbsp
Method
- 01
Rinse the rice, then simmer it covered with 300 ml water for 15 minutes and leave it to rest off the heat, lid on, for 10 minutes.
- 02
Meanwhile, blanch the spinach in boiling water for 30 seconds, squeeze it dry and toss with 1 tsp sesame oil, half the minced garlic and a pinch of salt.
- 03
Heat 1 tbsp vegetable oil in a frying pan over medium-high heat and stir-fry the carrot matchsticks for 3 minutes, season and set aside, then fry the sliced shiitake with the remaining garlic and the soy sauce for 4 minutes.
- 04
Add the rest of the vegetable oil and fry the eggs for 3 minutes until the whites are set but the yolks are still runny.
- 05
Mix the gochujang with the remaining sesame oil and 1 tsp water to make a loose sauce.
- 06
Divide the rice between two bowls, arrange the vegetables on top, add an egg to each and drizzle with the sauce, then mix everything together at the table.
Cook with what you have.
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