Korean bibimbap

Use up your leftovers in a Korean bibimbap meaning 'mixed rice'. Switch up the veg with whatever you've got in the fridge, then serve over rice with a fried egg and dress in a sweet, spicy gochujang sauce

Ingredients

• 1 chestnut mushroom , finely sliced
• 0.5 courgette , halved and finely sliced
• 0.25 carrot , cut into think matchsticks
• 40 g beansprouts
• 30 g spinach
• 0.25 tsp sesame oil , plus extra to serve
• 0.5 tsp sesame seeds , plus extra to serve
• 2 tbsp vegetable oil
• 1 egg
• 150 g cooked sushi rice
• 2 tbsp gochujang (Korean red pepper paste)
• 1 tsp sesame seeds
• 1 tsp caster sugar
• 0.5 tsp sesame oil

Steps

1. Mix the bibimbap sauce ingredients together in a small bowl with 1 tbsp water and set aside.
2. Put the sliced mushroom, courgette, carrot and beansprouts on a plate. Put a small heatproof bowl or ramekin upside down in the middle of a medium lidded pan. Add enough water to come halfway up the ramekin and bring to a boil. Carefully put the plate of vegetables on top of the ramekin and put a lid on the pan. Steam the vegetables for 3 mins until tender.
3. Meanwhile, put the spinach in a bowl and pour boiling water over the top. Stir to wilt the leaves, then drain and rinse under cold water. Squeeze any excess water from the spinach, then mix in a bowl with the sesame oil, a pinch of salt and sesame seeds. Set aside.
4. Heat the vegetable oil in a frying pan over a high heat. Crack in the egg and fry to your liking.
5. Fill a bowl with the rice. Top with the fried egg, then use tongs to add the steamed vegetables around it. Serve with the bibimbap sauce, a little extra sesame oil and sesame seeds. Mix everything together before eating. Any leftover bibimbap sauce will keep chilled for up to five days.