Korean bibimbap

Author: Megan Cameron-Lee

Photographer: Mark O'Meara

First published: Apr 2016

Serves: 4

Time to make: 15 mins

Total cost: $26.68 / $6.67 per serve

(at time of publication)

Ingredients

Spray a non-stick frying or chargrill pan with oil and set over medium-high heat. Cook tofu for 2-3 minutes each side, or until heated through. Remove from pan, slice into strips and cover with foil to keep warm.
Heat rice according to packet instructions. Meanwhile, place sliced carrot in a large heatproof bowl and cover with boiling water. Remove with a slotted spoon after 1 minute, then blanch baby spinach for 30 seconds, or until just wilted. Drain and keep vegetables warm.
Return frying pan to medium-high heat and spray again with oil. Fry eggs for 1 minute for a runny yolk, or to your liking.
Divide rice, tofu, carrot, spinach and bean sprouts among 4 serving bowls. Top with a fried egg, sprinkle with toasted sesame seeds and drizzle with hot chilli sauce, if desired.

Make it gluten free: Check tofu and chilli sauce are gluten free.

A traditional bibimbap bowl separates each ingredient. The idea is that you mix all the ingredients together when eating.

If you are on the low FODMAP diet then you will need to choose a hot chilli sauce that does not contain garlic.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Calories 482cal

Kilojoules 2020kJ

Protein 26g

Total fat 18g

–Saturated fat 3g

Carbohydrates 50g

–Sugars 7g

Dietary fibre 8g

Sodium 290mg

Calcium 260mg

Iron 6.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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