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