Bibimbap (vegetable, pork and rice bowl)

By: John Torode From: New British Kitchen

Printer friendly version

This recipe is classed as easy

Be the first to
rate this recipe

  • 1 star
  • 2 star
  • 3 star
  • 4 star
  • 5 star

Rate & comment
Prep time:
40 mins
Cook time:
5 mins
Serves:
4

Karen Choi shows John Torode how to make a traditional Korean dish using doragee (a root veggie) and bracken stalks - feel free to use whatever vegetables you prefer

Ingredients

Conversion Calculator
Close

Conversion calculator


Go

Result: 00.00

Method

1. Soak the bracken in hand-hot water for 30 minutes, drain and roughly chop.

2. Heat a tablespoon of vegetable oil in a saucepan and fry the pork until browned on all sides and set aside.

3. Blanch the doragee in a pan of boiling salted water until tender and drain (if using). Heat another tablespoon of vegetable oil in a frying pan and fry the doragee until browned on all sides.

4. While the doragee is frying, blanch the carrots in a saucepan of boiling, salted water until tender and drain. Do the same with the bean sprouts.

5. Remove the doragee from the frying pan with a slotted spoon and set aside in a bowl. Tip the bracken into the pan and fry for a few minutes. Remove the bracken from the pan and transfer to the bowl. Fry the spinach in the same pan until just wilted - you may need a little more oil. Remove the spinach from the pan and tip into the bowl.

6. Pour the sesame oil into the frying pan and fry each of the eggs to your liking.

7. Divide the rice between four serving bowls and arrange all the cooked vegetables, along with the iceberg lettuce over the rice. Top each serving with a fried egg. Sprinkle over the sesame seeds and serve with a bowl of chilli paste, to be added to taste. Serve at once.

Comments & Ratings

You need to be logged in to comment or rate this recipe

Register

Password reminder?
Resend activation