Korean rice pot

This is meant to be bibimbap, which means 'mixed rice'. You mix everything with a fermented chilli sauce called gochujang, not just any chilli sauce. If you can't find it, I recommend mixing 5 tbs sriracha with 1 tsp caster sugar and 1/2 tsp sesame oil which is a passable replacement.

I love this dish. I often actually just use 4 turkey breast steaks cut into strips, adding them raw while boiling the rice. They cook just fine in 15 minutes. I also add a tablespoon of soy sauce to the rice.

Really nice recipe for leftover and seems to be one that could be adapted to suit different meat or veggies. I often cook too much rice, so no doubt I'll be using this again. So simple and clean tasting.

Quick, easy and tasty. We loved it! I used leftover roast beef and bok choy instead of spinach but it was delicious. Also added some garlic chilli oil to add some spice (just fry chilli slices and garlic in a good amount of oil until crispy and golden then add some salt). Will def make again!!

This is a take on the Korean dish 'Bibimbap'. The whole point of this dish is to break up the egg and mix the whole lot together, including the chilli sauce. If it's eaten by picking at the different bits it just won't work