Quick bibimbap

Ingredients

• 300 gwholegrain rice
• 2 tbspsesame seeds
• 2 clovesgarlic
• 100 gshiitake mushrooms
• 4 tbspextra-virgin olive oil
• 400 gwashed spinach
• 4eggs
• 250 gbean sprouts
• 150 gjulienned carrot
• 160 gkimchi
• 4 tbspsoy sauce
• 2 tbspsesame oil
• 1 tbspsriracha

Instructions

1. 1

   Cook the rice

   Cook the rice according to the instructions on the packet until tender.

2. 2

   Toast the sesame

   Heat a wok without oil or butter. Toast the sesame seeds for 3 minutes until golden, shaking the wok, then transfer them to a plate.

3. 3

   Prepare the vegetables

   Finely chop the garlic. Wipe the shiitake mushrooms clean with kitchen paper and slice them.

4. 4

   Fry the mushrooms

   Heat 1 tbsp of the olive oil in a large frying pan. Fry the mushrooms with 1 finely chopped clove of garlic for 5 minutes, until golden.

5. 5

   Wilt the spinach

   Meanwhile, heat 1 tbsp of the olive oil in a wok. Soften the remaining finely chopped garlic for 1 minute. Add the spinach in batches and let it wilt.

6. 6

   Fry the eggs

   Remove the mushrooms and garlic from the pan and set aside. Heat 2 tbsp of the oil in the frying pan and fry 4 eggs sunny-side up.

7. 7

   Blanch the sprouts

   Put the bean sprouts in a sieve, pour boiling water over them and leave them to drain.

8. 8

   Assemble the bowls

   Divide the rice between 4 deep bowls. Arrange the shiitake mushrooms, spinach, bean sprouts, julienned carrot and kimchi on top. Add a fried egg to each bowl.

9. 9

   Finish the bowls

   Drizzle with the soy dressing and scatter over the toasted sesame seeds.

10. 10

    Mix the dressing

    Mix the soy sauce, sesame oil and sriracha to make a dressing.

What is bibimbap?

Bibimbap is a traditional Korean dish whose name is often associated with mixed rice. It is served as a bowl of rice topped with a range of ingredients, which are mixed together before eating.

This quick version uses shiitake, spinach, sprouts, carrot and kimchi, finished with a fried egg and a punchy sesame-soy dressing. The toppings bring a mix of savoury, fresh, spicy and crunchy elements.

Nutrition and macros by portion

The nutrition label shows one serving as written: 644 calories, 24g protein, 83g carbs, 22g fat.

The rice supplies most of the carbohydrates, while olive oil, sesame oil, sesame seeds and egg contribute much of the fat. The eggs, rice and vegetables provide protein, with the eggs and shiitake adding more to the mix. For a more balanced plate, serve the bowl with extra vegetables or a simple side salad.

Build the bowl with contrast

Rice base: wholegrain rice gives the bowl a hearty foundation and takes longer to cook than the quick-cooking toppings, so get it going first.

Toppings: keep the shiitake, spinach, sprouts, carrot and kimchi in separate sections when assembling. That way, each ingredient keeps its own texture and the bowl looks vibrant.

Get golden shiitake

Dry mushrooms: wipe the shiitakes clean rather than soaking them, so they do not take on excess water before frying.

Hot pan: give the mushrooms room to brown in the oil with the garlic. Stir or turn them as needed, and take them off the heat once golden.

Cook the spinach in batches

Small additions: add the spinach to the wok in batches, allowing each handful to wilt before adding more. This makes it easier to manage the volume of fresh leaves.

Stop when just wilted: the spinach should be soft but still green. Set it aside for assembling rather than continuing to cook it down.

Mind the egg and sprouts

Fried eggs: cook them sunny-side up as directed, until the whites are set and the yolks remain soft if that is your preference.

Bean sprouts: pouring boiling water over the sprouts briefly blanches them while keeping some crunch. Drain them well so they do not water down the rice.

Finish with dressing and sesame

Dressing: mix the soy sauce, sesame oil and sriracha before serving, then drizzle it over the bowls. Taste a little first if you are unsure how much heat you want.

Sesame seeds: toasting them in a dry wok takes about 3 minutes and brings out their nutty flavour. Keep them moving and transfer them as soon as they turn golden.

Serve it straight away

Serve the bowls as soon as the rice, vegetables and eggs are ready, while the rice is hot and the egg yolks are still soft. A light soup or extra kimchi can sit alongside without crowding the bowl.

Bibimbap is meant to be mixed at the table, so make sure there is enough dressing to season the rice and toppings when stirred together.

Recipe notes & tips

• Start the rice first so it is ready when the toppings are cooked.
• Use a large wok for the spinach, adding the leaves in batches.
• Keep the mushrooms in a single layer as much as possible so they brown rather than steam.
• Drain the bean sprouts thoroughly after pouring over the boiling water.
• Mix the dressing before assembling so it is ready to drizzle.
• Toast the sesame seeds without oil and watch them closely near the end.

Variations

• More heat: add extra sriracha to the dressing a little at a time.
• Milder dressing: reduce the sriracha for a gentler finish.
• Extra crunch: add sliced cucumber just before serving.
• Different mushrooms: use another variety of mushroom if shiitake is unavailable.
• More greens: add extra spinach or another quick-wilting leafy vegetable.
• Vegetarian swap: replace the egg with pan-fried tofu for a different topping.

Common mistakes to avoid

• Crowded mushrooms: they can steam instead of brown, so use a roomy pan.
• Wet mushrooms: soaking them can make browning harder; wipe them clean with kitchen paper.
• Overcooked spinach: add it in batches and stop once wilted.
• Soggy sprouts: drain them well after blanching before adding them to the bowls.
• Burnt sesame: the seeds toast quickly, so shake the wok and remove them as soon as golden.
• Uneven dressing: mix the soy sauce, sesame oil and sriracha together before drizzling.

How to store

Store leftover rice and toppings in separate airtight containers in the fridge and use within 2 days. Reheat the rice and cooked vegetables until hot; fry a fresh egg for serving, and add the sprouts, carrot, kimchi and dressing after reheating.

Frequently asked questions