Photo by Jakub Kapusnak on Unsplash
Korean Vegetable Bibimbap with Gochujang Sauce
Bibimbap layers tender short-grain rice with stir-fried vegetables and eggs, served with a gochujang soy-vinegar-sesame sauce.
- 225 g short grain rice
- 250 g aubergine
- 200 g broccoli florets
- 1 whole red pepper
- 4 whole spring onions
- 3 whole eggs
- 2 tbsp gochujang paste
- 2 tbsp sesame oil
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 3 tbsp vegetable oil
- 2 tbsp sesame seeds
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Add to a shopping listHow the shopping list works →- Step 1
Cook rice in 450ml water for 18-20 minutes until tender. Let stand 5 minutes, then fluff.
- Step 2
Cut aubergine into strips and red pepper into thin slices. Chop spring onions.
- Step 3
Make sauce by mixing gochujang, 1 tbsp soy sauce, rice vinegar and 1 tbsp sesame oil.
- Step 4
Heat 1 tbsp oil in a large pan. Stir-fry aubergine strips for 5-6 minutes until golden. Season with soy sauce.
- Step 5
In the same pan, stir-fry broccoli for 3-4 minutes until bright green. Season and set aside.
- Step 6
Stir-fry red pepper strips for 2-3 minutes until just tender. Season and set aside.
- Step 7
Heat remaining oil in a non-stick pan. Fry eggs sunny-side up until whites are set but yolks remain runny.
- Step 8
Toast sesame seeds in a dry pan for 1-2 minutes until golden.
- Step 9
Divide rice between 3 bowls. Arrange vegetables in sections on top of rice.
- Step 10
Top each bowl with a fried egg, drizzle with gochujang sauce, and sprinkle with sesame seeds and spring onions.
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