Microwave recipes! You have to love them for a quick and easy snack, but this easy bibimbap recipe actually counts as a balanced meal. Bibimbap you say? Yes, that’s Korean style rice, served with an awesome hot sauce and whatever veggies you have to hand. Think egg fried rice, but better. Oh, and it’s microwaved in 2 minutes!
This post is in association with Argos. You can check out other microwave mug recipes here.
The traditional Korean hot sauce, gochujang, really makes this special. The careful blend of chilli, soy beans, rice and salt is fermented, just like miso and soy sauce . Fermenting is what creates that deep savoury flavour that we all love; umami. You can pick a tube of the sauce up for just £1 in Tesco, or it’s available from Amazon. The 60g tube will make lots of bibimbap.
If you’re familiar with sriracha, Paste magazine describes gochujang as “srirachas more interesting Korean cousin” and they’re right.That said, you could get away with using sriracha if you have it, I won’t tell anyone!
There’s only one way to eat bibimbap and that’s to stir it right the way through, spilling the yolk and mixing it all the way in. The magic that is created when the yolk meets the sauce is other worldly. My respect for Korean food based on that alone is huge!
Whilst we’re taking a moment to worship the humble egg yolk, can I suggest checking out my cloud eggs recipe after this? It’s had a crazy good response and is creeping up towards being my most viewed recipe ever. That and this bibimbap are my favourite ways to use up eggs right now.
A bit of a fail on my part; I didn’t get a photo of the fluffy, sauce laden rice. This was my lunch and I was far too keen to eat it whilst it was still hot. We all know what rice looks like though, right? Let’s just get a good image in our mind of hot rice, laced with a red spicy sauce and the silky egg yolk. If we’re all there, I’ll get on with the recipe:
- 130g Rice (left over or microwave)
- 1 tbsp Water
- ¼ tsp soy sauce
- ¼ tsp sesame oil
- 1 Egg
- 4 Button mushrooms, halved
- 1 Baby courgette
- 1 Small carrot
- 1 Spring onion
- ½ tsp Gochujang (Korean chilli paste)
- ¼ tsp Sesame seeds
- In a large microwave safe mug, add the rice, water, soy and sesame oil. Crack the egg over the top and seal the mug with cling film.
- Microwave for 2 minutes.
- Prepare the toppings by slicing the courgette and spring onion. Use a peeler to create carrot ribbons.
- Remove the clingfilm from the mug and add the remaining toppings. Finish with the gochujang and a sprinkle of sesame seeds.
- Serve immediately and stir the chilli paste through before eating.
If you prefer a runny egg yolk, as pictured, separate the yolk and add on top for the last 30 seconds of cooking.
You may wish to add more gochujang if you prefer more heat.
I hope you give this microwave recipe a try. I’m pleased to be sharing something reasonably healthy that’s cooked in a microwave- unlike the mug cake recipes I have been testing out.