Bipimbap
Cook: 20_mins
Info
This Korean rice bowl is healthy, fresh and tasty. Perfect to whip up for a mid week meal
Ingredients
Method
Ingredients
For the dressing:
- 2tsp Bart garlic paste
- 2tsp Bart ginger paste
- 3tbsp sesame oil
- 2tbsp soy sauce
- 2tbsp brown rice vinegar
- 1/2 tsp Bart chilli paste
- 2tsp Sesame seeds
- 2tsp Sugar
For the bibimbap
- 2tbsp sesame oil
- 500g steamed rice
- 2 pak choi (sliced)
- 2tsp Bart garlic paste
- 8 shitake mushrooms (sliced)
- 8 radish (finely sliced)
- 1/2 cucumber (cut into matchsticks)
- 1 large carrot (grated)
- 4 eggs
Method
- To make the dressing, put all the ingredients into a jar with a screw top and shake vigorously.
- Heat a wok, use 1tsp of sesame oil and swish it around the pan. Tip in the steamed rice. Don’t stir for the first couple of minutes, let it sit to crisp on one side then turn over. Transfer to 4 large warm bowls.
- Heat ½ tbsp of sesame oil in the wok and stir fry the bok choi with half the garlic and season. Then make a pile on top of the rice in each bowl. Repeat with the mushrooms. Add the radish, cucumber and carrot to the bowls, in piles so you have sections of colour all the way around the outside of the bowl. Drizzle over half of the dressing.
- Finally heat the remaining oil and fry the eggs. Once cooked add to the top of the bowls and drizzle over the remaining dressing.
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