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 veggie-friendly version is topped with sliced vegetables, pickles, chilli sauce and egg, and is as gloriously colourful as it is delicious.
- Rub 1 tbsp groundnut oil over the sweetcorn, season and put on a baking tray. Grill on a medium-high heat, turning every 90 secs for 6 mins, or until evenly browned. Keep warm.
- In a frying pan, heat 1 tbsp groundnut oil. Add the mushrooms and fry for 2 mins, then the ginger and fry for a further 3 mins. Add 1 tbsp soy sauce and tip into a bowl. Keep warm.
- Wipe out the pan. Add ½ 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 mins, 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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