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Kimchi bibimbap

with fried eggs and sesame drizlle

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: 2823kj (674Kcal)
  • Protein: 32g
  • Carbohydrate: 60g
  • Fat: 28g
  • Contains: Tree Nuts, Gluten, Egg, Soy, Sesame
Serving Amount:
Serves 1 person
Cooking Instructions:
  • 1. TO PREPARE THE VEGETABLES:

    Peel the carrot. Using only half of the carrot, make ribbons by pulling the peeler full length along the carrot rotating after each peel. Finely slice the kimchi.

  • 2. TO COOK THE BIBIMBAP:

    Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Open the bag of steamed brown rice squeezing gently on the bag to break up any large clumps. Add to the pan and cook for 2-3 mins stirring regularly. Add the carrot, edamame and sliced red and green cabbage. Cook for a further 1-2 mins. Add the Korean seasoning and half the kimchi, stir and cook for 1-2 mins. Season with salt to taste. Remove from the pan and cover to keep warm.

  • 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 white is set for sunny side up - flip and cook a little longer for over-easy. Season with salt and pepper.

  • TO SERVE:

    Spoon kimchi bibimbap into a bowl. Top with fried eggs and drizzle with sesame drizzle. Sprinkle with toasted cashews and sesame seeds and remaining kimchi. Mix together to eat.

Ingredients In your box:
  • 1 pack of eggs
  • 1 bag of steamed brown rice
  • 1 pot of Korean seasoning
  • 1 pot of sesame drizzle
  • 1 pot of kimchi
  • 1 sachet of toasted cashews and sesame seeds
  • 1 pot of edamame
  • 1 carrot
  • 1 bag sliced red and green cabbage

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