Taste.com, Coles Magazine, Super Food Ideas…we’ve all done it. We’ve scrolled through our favourite food magazines and websites, mentally noting that we will “definitely make that one day” but we never do…
Well, the other week, I did! Intrigued by the fresh colourful photograph on my screen accompanying a strange word which I still don’t know how to pronounce, I boldly decided there and then, that night, we were having Bibimbap for dinner!
Bibimbap (or Korean “mixed rice”) Is good! The kids enjoyed it! It was eggy and ricey and mincey and veggiely (I’m well aware that’s not a word) And their bowls were bought back to the kitchen clean! Win for mum!
1. Place the cucumber and 1 teaspoon salt in a bowl. Add cold water to cover. Set aside for 20 minutes or until the cucumber softens slightly. Rinse and drain.
2. Combine the spinach, 2 teaspoons sesame oil, 1 teaspoon sesame seeds and 1 teaspoon of remaining salt in a bowl.
3. Cook the rice using your usual method. I always use a rice cooker and for 2 cups of rice I use 3 cups of water. Cover to keep warm.
4. Meanwhile, heat half the vegetable oil in a frying pan over medium heat. Cook the carrot, stirring, for 2-3 minutes or until just tender.
5. Transfer to a bowl. Add the mince to the pan. Cook, stirring to break up any lumps, for 10 minutes or until browned. Transfer to a bowl and cover with foil to keep warm. Wipe the pan clean with paper towel.
6. Heat remaining vegetable oil in the pan over medium heat. Crack the eggs into the pan and cook for 3 minutes or until cooked to your liking (flipped or sunny side up)
7. Divide the rice among serving bowls and arrange the mince and vegetables on top. Top with the fried egg.
Serve with Chilli sauce or a splash of Soy sauce for the kids.
Adapted from an original recipe from www.taste.com.au/recipes/29091/bibimbap