A Korean-style rice bowl that’s ideal for using up vegetables – and to leave you with enough for lunch the next day
I
love bibimbap, the Korean rice bowls – they’re a great way to use up bits and pieces in the fridge; arrange them beautifully on a bowl of rice and top with an egg and Korean chilli sauce. I don’t always have gochugaru at home, so came up with this addictive miso-peanut chilli sauce instead. Roast the vegetables in some sesame oil in a tray, pop the rice in the microwave, boil or fry an egg, and that’s dinner sorted.
Any leftovers are wonderful the next day – just heat through until piping hot.
Prep 15 min
