Advertisement feature from itsu
Bibimbap
Save recipe
Serves 4
Easy
Prep: 20 mins
Cook: 30 mins
A star rating of 4.3 out of 5.8 ratingsRate
loading...
Enjoy this vibrant Bibimbap with cooked sushi rice, fried egg and itsu gochujang sauce, low in calories and packed full of flavour. Perfect for a quick and easy midweek meal.
Dairy-free
Healthy
High-fibre
Low calorie
Low sugar
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Gyoza
A star rating of 4.7 out of 5.19 ratings
Seared beef pho
A star rating of 4.5 out of 5.2 ratings
Advertisement feature from itsu
Teriyaki udon
A star rating of 5 out of 5.1 rating
Advertisement feature from itsu
This recipe has been produced and tested in partnership with itsu
Ingredients
Nutrition
Units:
MetricUS
-
50 ml itsu gochujang sauce
plus more to serve
-
150g shiitake mushrooms
or button mushrooms
-
1 large carrot
-
1 courgette
-
300g beansprouts
-
6 tsp sesame oil
-
2 tsp vegetable oil
plus 2 tbsp
-
600g cooked sushi rice
-
100g spinach
-
4 eggs
-
20g sesame seeds
-
2 tbsp kimchi
optional
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
- kcal474
- fat20g
- saturates3g
- carbs52g
- sugars9g
- fibre7g
- protein18g
- salt0.97g
Ad
Method
-
step 1
Prepare your vegetables: slice the mushrooms and cut the carrot and courgette into thin matchstick sized strips. Warm a heatproof plate in the microwave or a low oven, for the toppings later on.
-
step 2
In a medium non-stick frying pan, heat 2 tsp sesame oil over a medium-high heat add the beansprouts, stirring, until just tender with a little bite, for 3 mins, then place onto the warm plate.
-
step 3
Add another 2 tsp of sesame oil with the sliced mushrooms and cook for 3-5 mins until tender, remove and add to the plate.
-
step 4
In another pan, stir fry the cooked sushi rice in 2 tsp of vegetable oil for 6-8 mins until piping hot, and it starts to crisp. Stir in the gochujang and set aside.
-
step 5
In the vegetable pan, add another 2 tsp sesame oil, and flash fry the courgette for 2 mins then add to the warmed plate. Then add the spinach and cook for 30 seconds until just wilted.
-
step 6
Finally add 2 tbsp vegetable oil to the frying pan and fry four eggs until the yolks are cooked to your liking.
-
step 7
Split the fried rice between four bowls, place a fried egg in the centre of the bowl and add each toppings in sections, arranging on the rice in a clockwise fashion.
-
step 8
Drizzle with more gochujang and sprinkle the sesame seeds on top of the bibimbap. Add kimchi if you like.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.3 out of 5.8 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...