Skip to the beginning of the images gallery

Gochujang bibimbap

Name: Gochujang bibimbap
Cook time: 20 min
Yield: 1
Cuisine: East Asia

with fried eggs and kimchi

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: 3,300kJ (789kcal)
Protein: 31g
Carbohydate: 64g
Sugars: 20g
Fat, total:44g
Saturated:7g
Sodium:1,377mg
Contains:Eggs, Gluten, Milk, Peanuts, Sesame, Soy, Wheat

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Using half the carrot, peel and make ribbons by pulling the peeler the 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 gochujang 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, add the carrot and sliced red and green cabbage then toss to combine.
3. TO COOK THE EGGS:
Wipe out the frying pan and place back over a medium heat with a drizzle of oil. Once hot, crack the free-range 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 the gochujang bibimbap into a bowl. Top with fried eggs and dollop with sesame yoghurt drizzle and kimchi. Sprinkle with peanut sprinkle. Mix together to eat.