Easy bibimbap, ready in 5 minutes
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Cook time: 
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Serves: 1
 
Ingredients
  • 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
Method
  1. 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.
  2. Microwave for 2 minutes.
  3. Prepare the toppings by slicing the courgette and spring onion. Use a peeler to create carrot ribbons.
  4. Remove the clingfilm from the mug and add the remaining toppings. Finish with the gochujang and a sprinkle of sesame seeds.
  5. Serve immediately and stir the chilli paste through before eating.
Notes
Swap the vegetables for anything you have on hand. Bean sprouts, spinach and rocket all work well.

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.
Recipe by A Life of Geekery at http://www.alifeofgeekery.co.uk/2015/08/bibimbap-microwave-recipes.html

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