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Gochujang bibimbap

with fried eggs and kimichi

Ready in around 20 mins

RECIPE FACT:
Did you know domestic kimchi production is serious business in Korea, so much so that there are specially designed fridges that keep kimchi at the ideal storage temperature.
Nutritional Info:
  • Energy: 3326kj (795Kcal)
  • Protein: 31g
  • Carbohydrate: 63g
  • Fat: 42g
  • Contains: Gluten, Egg, Milk, Soy, Sesame, Peanut
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 1. TO PREPARE THE VEGETABLES:

    Peel the carrot and make ribbons by pulling the peeler full length along the carrot, rotating after each peel.

  • 2. TO COOK THE BIBIMBAP:

    Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the edamame, season with salt and cook for 2-3 mins. Open the bag of steamed brown rice squeezing gently on the bag to break up any large clumps and add to the pan. Cook for 1-2 mins stirring regularly. Add the Korean seasoning and cook for a further 1-2 mins. Remove from the pan into a serving bowl and cover to keep warm. Just before serving, mix through the carrot and sliced red and green cabbage.

  • 3. TO COOK THE EGGS:

    Wipe out the frying pan and place back over a medium heat with a drizzle of oil. Once the pan is hot, crack the eggs into the pan and cook for 2-3 mins or until the white is set for sunny side up - flip and cook a little longer for over-easy. Season with salt and pepper.

  • TO SERVE:

    Spoon gochujang bibimbap into bowls. Top with fried eggs and dollop with sesame drizzle and kimchi Sprinkle with peanut sprinkle. Mix together to eat.

Ingredients In your box:
  • 1 pack of eggs
  • 1 bag of steamed brown rice
  • 1 pot of gochujang seasoning
  • 1 pot of sesame drizzle
  • 1 pot of kimchi
  • 1 sachet of peanut sprinkle
  • 1 pot of edamame
  • 1 carrot
  • 1 bag sliced red and green cabbage

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