Bacon & egg bibimbap
Published: April 19, 2016 at 8:42 AM
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Serves 2
Easy
Total time: 40 mins
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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
Nutrition
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200g short grain rice
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toasted sesame seeds
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80g baby spinach
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1 tbsp + 1 tsp soy sauce
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1 tbsp rice vinegar
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1 tbsp soft light brown sugar
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gochujang paste
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sesame oil
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4 rashers smoked streaky bacon
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1 carrot
peeled and julienned
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3 cloves garlic
peeled and finely chopped
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a small chunk ginger
peeled and finely chopped
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4 spring onions
sliced
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a handful shiitake mushrooms
sliced
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50g beansprouts
blanched
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2 to serve fried duck eggs
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to serve nori seaweed strips
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to serve kimchi
Nutrition: per serving
- kcal695
- saturates6.3g
- carbs95.9g
- fibre7.5g
- protein21.1g
- salt3.4g
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Method
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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.
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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.
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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.
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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.
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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.
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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.
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