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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 4 people
Cooking Instructions:
  • 1. TO PREPARE THE VEGETABLES:

    Peel the carrots and 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 bowls. 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:
  • 2 packs 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
  • 2 carrots
  • 1 bag sliced red and green cabbage

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