Korean Bibimbap Bowl with Fried Eggs and Vermicelli Noodles
Ready in 25 minutes
• Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, June 10, 2018.
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, June 10, 2018.
Ingredients
Vegetables
- 1 baby bok choy
- 50g baby spinach
- 1 carrot
- 1-2 spring onions
- 2 tsp sesame oil
- 1 tsp soy sauce
- 1-2 tsp gochugaru spice blend
- 1 handful mung bean sprouts
Vermicelli
- 100g vermicelli noodles
- 20g toasted sesame seeds
Fried Eggs
- 4 eggs
- ¼-½ tsp gochugaru spice blend
To Serve
- 60g gochujang sauce
Steps
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Bring a full kettle to the boil. Thinly slice bok choy; roughly chop spinach; cut carrot into thin matchsticks; thinly slice spring onions on an angle.
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Place noodles in a heat-proof bowl and cover with boiling water. Use a fork to separate strands, cover and leave for 5 minutes. Drain well and toss with toasted sesame seeds and a little oil. Cut in a few places with kitchen scissors and set aside.
-
While noodles cook, heat a drizzle of oil in a medium (preferably non-stick) fry-pan on medium heat. Crack in eggs, one by one and sprinkle with second measure of spice blend. Cook for 4-5 minutes, until whites are set, yolk is runny and edges are becoming crispy. Cover pan with a lid to help eggs cook, if desired.
-
Transfer eggs to a plate. Return pan to medium-high heat with sesame oil and cook carrot for about 1 minute, until just softened. Add bok choy and spinach and cook for a further 1 minute until just wilted, then remove from heat. Toss through soy sauce and season to taste with first measure of gochugaru spice blend.
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To serve, divide vermicelli noodles between bowls and top with veggies, mung beans and fried eggs. Drizzle with gochujang sauce to taste (treat it like hot sauce!) and sprinkle with spring onions.
Nutritional Information
Energy |
1872 kj 447 kcal |
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Protein | 15.5g |
Carbohydrate | 50.7g |
Fat | 20.5g |