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How to make Korean 'mixed rice' (bibimbap)

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 1 1/2 cups white rice
  • 1 tablespoon sesame oil
  • 500g pork mince
  • 100g fresh shiitake mushrooms, finely chopped
  • 1 garlic clove, crushed
  • 2cm piece fresh ginger, finely grated
  • 3 teaspoons Korean chilli paste
  • 2 tablespoons soy sauce
  • 1 teaspoon caster sugar
  • 4 eggs
  • 1 large carrot, cut into matchsticks
  • 2 cups bean sprouts
  • Kimchi, to serve
  • 2 green onions, thinly sliced

Method

  • Step 1 Cook rice in a large saucepan of boiling water, following packet directions, until tender. Drain well. Set aside, cover and keep warm.
  • Step 2 Meanwhile, heat 1/2 the oil in a large frying pan over medium-high heat. Add mince. Cook, breaking up with a wooden spoon, for 3 to 4 minutes or until browned. Add mushroom, garlic, ginger and 1⁄2 the chilli paste. Cook, stirring, for 3 to 4 minutes or until mushroom is tender. Add soy sauce and sugar. Cook, stirring, for 1 minute or until heated through. Transfer to a bowl. Cover to keep warm. Wash and dry pan.
  • Step 3 Heat remaining oil in large frying pan over medium heat. Crack eggs into pan. Cook for 2 minutes or until egg whites are set and yolks are still soft.
  • Step 4 Spoon rice into serving bowls. Top each with mince mixture, carrot, bean sprouts, kimchi, a fried egg and green onion. Serve with remaining chilli paste.