Spicy Bibimbap with Eggs, Mushrooms & Kimchi

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place eggs in a saucepan of cold water and bring to the boil. Continue to simmer for 5 minutes. Remove with a slotted spoon and place in a sink of cold water to cool. Peel and cut in half.

Step 2

At the same time, heat oil in a frypan, add mushrooms and ginger and cook over a high heat for 5 minutes or until mushrooms have browned and there is no moisture left in the pan.

Step 3

Add teriyaki and mirin and cook over a high heat until the sauce is sticky and coating the mushrooms.

Step 4

Divide rice between serving bowls and top with mushrooms, carrots, cucumber, kimchi and eggs. Season with salt and pepper, drizzle over sriracha and top with sesame seeds to serve.