To eat is a necessity, but to eat intelligently is an art … Check This Amazing Recipe: Bibimbap with sesame spinach
How to Make Bibimbap with sesame spinach
Preparation time:
less than 30 mins
Cooking time:
10 to 30 mins
Serves:
Serves 2
Dietary:
Vegetarian
Ingredients
- 120g/4½oz brown basmati rice
- 2 tsp toasted sesame oil
- 2 large free-range eggs
- ¼ cucumber
- 100g/3½oz kimchi
- 1 tsp toasted sesame seeds
For the quick pickled carrot
- 1 large carrot
- 2 tbsp rice wine
- ¼ tsp caster sugar
- ¼ tsp sea salt
For the sweet chilli sauce
- 2 tbsp gochujang
- 1½ tbsp rice wine
- 1 tbsp runny honey
- 1 tsp toasted sesame oil
For the sesame spinach
- ½ tbsp toasted sesame oil
- 1 large garlic
- 200g/7oz baby spinach
- 100g/3½oz beansprouts
- 1 tbsp soy sauce
- ½ tsp caster sugar
- large pinch sea salt
Method
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Cook the rice in boiling water for 20 minutes until tender and then drain.
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Meanwhile, to make the pickled carrot, combine the carrot with the vinegar, sugar and salt in a small bowl. Set aside, stirring occasionally.
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To make the chilli sauce, whisk together all the ingredients until smooth in a small bowl.
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To make the sesame spinach, heat the oil in a large frying pan over a medium heat and fry the garlic until soft. Add the spinach, in batches if necessary, and gently fry for 5 minutes, or until wilted. Turn up the heat, and add the beansprouts, soy sauce, sugar and salt. Cook for 3–4 minutes, or until all the liquid has evaporated.
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Just before serving, heat the sesame oil in a frying pan and fry the eggs, sunny side-up. Remove the pickled carrot from the bowl and pat dry on kitchen paper.
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Divide the rice between two shallow bowls. Add the sesame spinach, cucumber, carrot pickle and kimchi. Top each bowl with a fried egg, a drizzle of chilli sauce and a sprinkling of toasted sesame seeds.
