Korean bibimbap

• chestnut mushroom↗1

  finely sliced

• courgette↗½

  halved and finely sliced

• carrot↗¼

  cut into think matchsticks

• beansprouts40g g
• spinach↗30g g
• sesame oil↗¼ tsp tsp

  plus extra to serve

• sesame seeds↗½ tsp tsp

  plus extra to serve

• vegetable oil↗2 tbsp tbsp
• egg↗1
• cooked sushi rice↗150g g
• gochujang (Korean red pepper paste)↗2 tbsp tbsp
• sesame seeds↗1 tsp tsp
• caster sugar↗1 tsp tsp
• sesame oil↗½ tsp tsp

Step-by-step instructions

1. 1

   Mix the bibimbap sauce ingredients together in a small bowl with 1 tbsp water and set aside.

2. 2

   Put the sliced mushroom, courgette, carrot and beansprouts on a plate. Put a small heatproof bowl or ramekin upside down in the middle of a medium lidded pan. Add enough water to come halfway up the ramekin and bring to a boil. Carefully put the plate of vegetables on top of the ramekin and put a lid on the pan. Steam the vegetables for 3 mins until tender.

3. 3

   Meanwhile, put the spinach in a bowl and pour boiling water over the top. Stir to wilt the leaves, then drain and rinse under cold water. Squeeze any excess water from the spinach, then mix in a bowl with the sesame oil, a pinch of salt and sesame seeds. Set aside.

4. 4

   Heat the vegetable oil in a frying pan over a high heat. Crack in the egg and fry to your liking.

5. 5

   Fill a bowl with the rice. Top with the fried egg, then use tongs to add the steamed vegetables around it. Serve with the bibimbap sauce, a little extra sesame oil and sesame seeds. Mix everything together before eating. Any leftover bibimbap sauce will keep chilled for up to five days.