Bibimbap (Mixed Rice)
Korean-inspired dinner made easy with this recipe for Bibimbap!
INGREDIENTS
2 tsp sesame oil
1/2 fine cut coleslaw, sliced
2 spring onions, chopped
6 brussels sprouts, finely shredded
3 sheet roasted seaweed, thinly sliced
2 cup sushi rice
1 tbs sesame seeds, toasted
100g korean BBQ flavoured tofu, thinly sliced
6 eggs, fried (to serve)
1 tbs vegetable oil
METHOD
Rinse rice in a sieve until water is clear. Place in a saucepan with 3 cups of water and bring to boil. Reduce heat to low, cover and cook for 15 minutes. Remove from heat. Leave covered for 5 minutes.
Heat vegetable oil in a large frying pan or wok over high heat. Add rice, Brussels sprouts, capsicum and tofu. Cook, tossing together, for 5 minutes. Toss in spring onion, sesame oil and seeds. Divide among bowls and top with seaweed and fried eggs to serve.