Weeknight Bibimbap Bowl

Nutrition per serving

Estimated cost $3.30 per serving · $6.60 total

Ingredients

• 300g cooked short-grain rice
• 1 carrot, julienned
• 1 zucchini, julienned
• 150g bean sprouts
• 100g spinach
• 2 eggs
• 2 tbsp gochujang
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• Toasted sesame seeds and spring onion

Contains: Eggs, Soy, Sesame

Method

1. 1

   Whisk the gochujang, sesame oil, soy sauce and vinegar into a glossy sauce.

2. 2

   Stir-fry the carrot, then the zucchini, then the sprouts separately for 2 minutes each, seasoning lightly.

3. 3

   Blanch the spinach for 30 seconds and squeeze out the water.

4. 4

   Fry the eggs until the whites are crisp and the yolks are still running.

5. 5

   Pile the rice into bowls and arrange the vegetables in sections on top.

6. 6

   Add the egg, spoon over the sauce and finish with sesame and spring onion.