22602

Bacon & egg bibimbap

  • serves 2
  • Easy

We've given a classic flavour combination a new twist with this bacon and egg bibimbap. Prep all the veg before cooking the rice, so it stays warm while you cook the toppings

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Ingredients

  • short grain rice 200g
  • toasted sesame seeds
  • baby spinach 80g
  • soy sauce 1 tbsp + 1 tsp
  • rice vinegar 1 tbsp
  • soft light brown sugar 1 tbsp
  • gochujang paste
  • sesame oil
  • smoked streaky bacon 4 rashers
  • carrot 1, peeled and julienned 
  • garlic 3 cloves, peeled and finely chopped
  • ginger a small chunk, peeled and finely chopped
  • spring onions 4, sliced
  • shiitake mushrooms a handful, sliced
  • beansprouts 50g, blanched
  • fried duck eggs 2 to serve
  • nori seaweed strips to serve
  • kimchi to serve  

Method

  • Step 1

    Cook the rice with 1 tbsp sesame seeds and leave to steam in the pan while you make the toppings. Pour boiling water over the spinach and drain really well. Mix 1 tbsp soy sauce, vinegar, sugar, 1 tbsp gochujang and 1 tsp sesame oil to make a sauce.

  • Step 2

    Grill the bacon rashers for 2 minutes on each side, then brush both sides with 1 tbsp gochujang and grill again until golden and crisp. Keep warm in a low oven.

  • Step 3

    Heat 1 tsp sesame oil in a wok, and fry the carrot with a pinch of the chopped garlic and ginger, until tender. Scoop out and keep warm with the bacon.

  • Step 4

    Fry half the spring onions in another tsp sesame oil, for 1 minute, then add the mushrooms and fry until the water given off has evaporated. Add 1 tsp soy sauce and coat the mushrooms. Scoop out of the wok, and keep warm.

  • Step 5

    Add 1 tsp sesame oil to the pan and fry the remaining ginger and garlic. Add the blanched and drained spinach and warm through. Add a pinch of sesame seeds, season and add to another bowl. Toss the remaining spring onion with the blanched beansprouts, a drizzle of sesame oil and season.

  • Step 6

    Divide the rice between 2 bowls, put piles of the carrot, spinach, mushrooms and beansprouts on top of the rice. Add the fried eggs on top, crumble over some nori shards and a sprinkling of sesame seeds. Serve with a drizzle of the sauce and a little dish of kimchi on the side.

Nutritional Information

  • Kcals 695
  • Carbs 95.9g
  • Protein 21.1g
  • Salt 3.4g
  • Saturates 6.3g
  • Fibre 7.5g
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