BIBIMBAP

GFO

PREP 10 MINS

COOK 10 MINS

SERVES 1 (AS A MAIN)

1 Swiss or button mushroom, thinly sliced

½ zucchini, halved and finely sliced

1/4 carrot, cut into thin matchsticks

35g (1 cup) beansprouts

30g baby spinach leaves

1/4 tsp sesame oil, plus extra, to serve

½ tsp sesame seeds, plus extra, to serve

3 tsp olive oil

1 x 60g egg

55g (1/4 cup) sushi rice, cooked following packet directions

BIBIMBAP SAUCE

2 tbsp gochujang (Korean red pepper paste) or gluten-free paste

1 tsp sesame seeds

1 tsp caster sugar

½ tsp sesame oil

1 To make the bibimbap sauce, put all the ingredients in a small bowl. Add 1 tbsp water. Whisk well to combine. Set aside.

2 Put the mushroom, zucchini, carrot and beansprouts on a heatproof plate. Put a small heatproof bowl or ramekin upside down in the middle of a medium saucepan with a lid. Add enough water to come halfway up the ramekin and bring to a boil. Carefully put the plate of vegetables on top of the ramekin and put a lid on the pan. Steam the vegetables for 3 minutes or until tender.

3 Meanwhile, put the spinach in a heatproof bowl and pour boiling water over the top. Stir to wilt the leaves. Drain and rinse under cold water. Squeeze any excess water from the spinach. Put the spinach in a bowl with the sesame oil and sesame seeds. Set aside.

4 Heat the oil in a small non-stick frying pan over high heat. Crack in the egg and cook for 2-3 minutes or until cooked to your liking.

5 Fill a bowl with the rice. Top with the fried egg, then use tongs to add the steamed vegetables around it. Serve with half the bibimbap sauce (leave the remaining for another use), a little extra sesame oil and sesame seeds. Mix everything together before eating.