Korean Bibimbap Bowl

Prep
25 mins

Cooking
25 mins

Serves 2

Korean Gochujang

Ingredients

Serves: 2

Florette Korean Slaw

120g rice

2 handfuls of shiitake mushrooms

2 tablespoons olive oil

2 tablespoons butter

1 tablespoon soy sauce

50g spinach

1 carrot, grated/ shredded

¼ cucumber, sliced

2 eggs

½ tsp toasted sesame seeds

Thumb sized piece of fresh root ginger, grated

For the dressing

2 tbsp gochujang paste

2 tsp toasted sesame seeds

2 tsp cider vinegar

4 tsp soy sauce

Boil the rice according to packet instructions. Meanwhile heat the oil and butter in a frying pan or wok then add the mushrooms. Sauté the mushrooms for 8-10 minutes, stirring occasionally, until tender. Stir in the soy sauce and vinegar and cook for 30 seconds.
Add the spinach and fry until just wilted (about a minute). Remove from the heat.
In another frying pan, add a little oil and fry the eggs.
To make the sauce, stir all of the ingredients together in a bowl and put to one side.
When the rice is cooked, drain and portion into 2 bowls.
In a clockwise direction, add a generous spoonful of the Florette Korean slaw. Next to that, add the sauteed mushrooms and spinach. Then add the carrots, followed by the cucumber. Add the fried eggs on top then scatter on the sesame seeds and ginger.
Finally add a drizzle of the dressing on top. Serve the extra sauce on the side.

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