Spicy Bibimbap with Eggs, Mushrooms & Kimchi

Name: Spicy Bibimbap with Eggs, Mushrooms & Kimchi
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian, Korean
Ingredients: 2 large eggs; 2 tsp sesame oil; 100g shiitake mushrooms (g), sliced; 20g crystallized ginger, finely grated; 20ml teriyaki marinade (or tamari if gluten free); 20ml mirin; 3⁄4 cup pre-cooked brown rice; 1 medium carrot, julienned; 1⁄2 continental cucumber, thinly sliced; 60g kimchi (g); salt & pepper, to taste; 20ml sriracha sauce; 3⁄4 tsp black sesame seeds

4 steps

Prep:10minCook:10min

Updated at: Thu, 17 Aug 2023 12:03:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories411.6 kcal (21%)

Total Fat11.9 g (17%)

Carbs64.6 g (25%)

Sugars16.5 g (18%)

Protein12.5 g (25%)

Sodium1227.3 mg (61%)

Fiber5.5 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2eggs

large

2 tspsesame oil

100gshiitake mushrooms

sliced

20gcrystallized ginger

finely grated

20mlteriyaki marinade

or tamari if gluten free

20mlmirin

0.5continental cucumber

60gkimchi

20mlsriracha sauce

¾ tspblack sesame seeds

Instructions

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.