Sesame Fried Egg Bibimbap with Brown Rice & Quick Cucumber Kimchi

Sesame Fried Egg Bibimbap with Brown Rice & Quick Cucumber Kimchi

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start Choice (4 Nights For 4) on Sunday, November 21, 2021.
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Packed with the perfect balance of protein, carbs, and healthy fats, this high performance bibimbap is sure to hit the spot!

Ingredients

Eggs

  • 2 tsp sesame oil
  • 1 pack eggs (4 pack)
  • 1/2 pack black sesame seeds

Rice

  • 150g brown rice

Quick Kimchi

  • 1 telegraph cucumber, cut in half lengthways & thinly sliced
  • 1 twin pack baby bok choy, thinly sliced
  • 1 garlic clove, minced
  • 1 pack Korean chilli flakes
  • 2 tsp soy sauce
  • 1 tsp white vinegar

Sticky Mushrooms

  • 400g portobello mushrooms, cut into quarters
  • 2 tsp sesame oil
  • 100g korean sticky sauce

Steps

  1. Bring a medium pot of unsalted water to the boil (see tip).
  2. Add rice to pot of boiling water. Bring back to the boil and cook rice (ensuring a rapid boil) for about 20 minutes, or until grains are tender. Drain well through a sieve.
  3. Cut cucumber in half lengthways and thinly slice. Thinly slice bok choy and mince garlic. Toss together in a large bowl with soy sauce, vinegar, Korean chilli flakes and a pinch of salt. Set aside to marinate.
  4. Cut mushrooms into quarters. Heat sesame oil in a large fry-pan on high heat. Cook mushrooms with a pinch of salt for 4-5 minutes, until softened. Add Korean sticky chilli sauce and stir-fry for a further 1-2 minutes, until sticky. Transfer mushrooms to a medium bowl and keep warm. Wash and reserve pan.
  5. Heat sesame oil in reserved fry-pan on medium-high heat. Crack in eggs and season with salt and pepper. Sprinkle over sesame seeds and cook for 2-3 minutes for runny yolks, or until cooked to your liking.
  6. Rice in bowls with kimchi, mushrooms and egg.

Nutritional Information

Energy 1473 kj
352 kcal
Protein 16.3g
Carbohydrate 38.0g
Fat 13.9g