Brown rice bibimbap bowls
Meaning ‘mixed rice’, Bibimbap is a Korean dish traditionally served in a hot stone bowl that's filled with white rice, which crisps up on the bottom. This version is topped with sliced meat, vegetables, pickles, chilli sauce and egg. Why not try our virtuous, veggie-friendly version, which is as gloriously colourful as it is delicious?
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- Rub 1 tbsp groundnut oil over the sweetcorn, season and put on a baking tray. Grill on a medium-high heat, turning every 90 seconds for 6 minutes, or until evenly browned. Keep warm.
- In a frying pan, heat 1 tbsp groundnut oil. Add the mushrooms and fry for 2 minutes, then the ginger and fry for a further 3 minutes. Add 1 tbsp soy sauce and tip into a bowl. Keep warm.
- Wipe out the pan. Add 1/2 tbsp groundnut oil, crack in 2 eggs and fry over a medium heat. Once the whites are set,* remove with a slotted spoon and keep warm. Repeat with the remaining eggs.
- Meanwhile, in a pan of simmering water, blanch the mangetout for 2 minutes, or until just tender. Drain well and toss with the sesame oil, if using, and 1 tbsp soy sauce.
- Cook the rice following pack instructions. To serve, divide the rice between 4 bowls. Shave the sweetcorn kernels from the cobs and divide between the bowls. Mix the carrots with the peanuts and 1 tbsp soy sauce, then add to the bowls. Add the rest of the veg in segments, top each with a fried egg, spring onions and 1 tbsp chilli sauce, with extra to serve.
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If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.