Korean Bibimbap Bibimbap translated is Korean for mixed rice with meat and assorted vegetables. But it is so much more than that. Before you cook it, just cast your eyes over the ingredients, methods and timing. This is a very deliberate recipe with a magnificent outcome. This version of Korean Bibimbap is all about elevating Korean flavours, so we made a version with tofu as well for vegetarians.  I think if you were making a bigger bowl of this delicious meal, you could easily add another fried egg to it to keep the flavours balanced.

Tofu/Meat Sauce
• 50g grated firm tofu (or 50g minced beef)
• 1/2 Tbsp soy sauce
• 1/2 Tbsp sesame oil
• 1/2 tsp brown sugar
• 1/2 tsp minced garlic
• Marinate for 30 minutes

Bibimbap Sauce
• 1 tsp gochujang ( Korean red chili sauce)
• 1 tbsp sweet chili sauce
• 1 tbsp sesame oil
• 1/2 tbsp raw sugar
• 1/2 tbsp water
• 1 tsp toasted sesame seeds
• 1 tsp red wine vinegar
• 1 tsp minced garlic

Vegetables
• 1 Handful spinach cooked 30 seconds *seasoned
• 1/2 cup mung bean sprouts cooked 1 minute *seasoned
• Julienne 1 small carrot stir fry 3 mins with a pinch of salt in a splash of rice bran oil.
• 5 brown mushrooms sliced stir fried 3 mins with a pinch of salt in a splash of rice bran oil.
• 1 large poached egg