Bibimbap Bowls: Use-What-You-Have Rice Bowls

Bibimbap Bowls: Use-What-You-Have Rice Bowls

Bibimbap means "mixed rice", and it is less a recipe than a format: warm rice, a few toppings, gochujang and sesame oil, all stirred together at the table. It is the best answer to a fridge of odds and ends.

What you'll need

Serves 2.

  • 2 cups cooked rice
  • 2 eggs
  • 2 to 3 vegetables: spinach, carrots, courgette or mushrooms
  • CJW gochujang, to taste
  • Lee Kum Kee Pure Sesame Oil and soy sauce, to season

Method in a nutshell

  1. Cook each vegetable separately with a pinch of salt, then fry the eggs.
  2. Fill bowls with rice and arrange the vegetables and egg on top.
  3. Add gochujang and a drizzle of sesame oil, then mix everything together at the table.

Rice, handled right: Cooked rice keeps its texture and stays safe when it is cooled quickly, refrigerated, and reheated until steaming hot. Do not reheat it twice.

Short-grain sushi rice gives the stickiest bowl, and the dried seaweed salad mix makes an easy extra topping straight from the pack.

Product links in this post

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