Korean bibimbap
Use up your leftovers in a Korean bibimbap meaning 'mixed rice'. Switch up the veg with whatever you've got in the fridge, then serve over rice with a fried egg and dress in a sweet, spicy gochujang sauce
Bokkeumbap
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 eggs
- 1 tbsp plus 1 tsp vegetable oil
- 100g Spamfinely chopped (or use ham or bacon)
- 1 carrotfinely chopped
- 3 spring onionsfinely chopped
- 1 small garlic cloveminced or finely grated (about ¼ tsp)
- 300g cooked sushi rice
- 2½ tsp soy sauce
- 2 tsp sesame oil
Nutrition: Per serving
- kcal553
- fat33g
- saturates7g
- carbs46g
- sugars5g
- fibre4g
- protein17g
- salt2.25g
Method
step 1
Whisk the eggs in a small bowl and set aside. Heat 1 tsp vegetable oil in a large frying pan over a high heat. Pour in the egg and, using tongs, move the it around the pan for 30 seconds or until just cooked. Remove the egg from the pan and set aside.
step 2
Heat the remaining 1 tbsp vegetable oil in the pan over high heat and fry the Spam for 2 mins until the edges are crispy. Add the carrot, spring onion and garlic to the pan and fry for 3 mins. Tip in the rice and soy sauce. Stir well, breaking up any large clumps of rice and fry for 2 mins until the rice and vegetables are completely mixed together. Stir in the eggs and sesame oil to serve.
