A MEAL YOU CAN MAKE

Vegetable bibimbap

A colourful rice bowl that you mix yourself, with vegetables and egg.

About 40 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.

Ingredients · 2 servings

• 300g Ready-cooked rice, sealed shelf-stable pack
• 2 whole Eggs
• 100g Carrots, matchsticks
• 150g Courgette, matchsticks
• 150g Spinach, washed
• 150g Mushrooms, sliced
• 25g Gochujang
• 15g Soy sauce
• 10ml Sesame oil
• 15ml Rapeseed oil
• 10ml Rice vinegar
• 10g Sesame seeds

Allergens: Egg, soya, sesame and usually wheat/gluten in sauces. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

The method

1. Get everything ready

   Prepare each vegetable separately. Mix gochujang, vinegar and half the sesame oil with a spoonful of water for a sauce.

2. Heat the rice

   Heat ready-cooked rice in the pan following its packet instructions, stirring until steaming throughout. Transfer to a covered bowl.

3. Cook the vegetables separately

   Use a little rapeseed oil for each batch. Stir-fry carrot until tender, then courgette, then mushrooms; transfer each to a separate area of a plate. Wilt spinach last. Divide soy sauce between the vegetables.

4. Cook the eggs

   Warm remaining rapeseed oil over medium-low heat. Crack in eggs and cover; cook until whites and yolks are set.

5. Check and serve

   Arrange vegetables and egg over rice. Add remaining sesame oil, sesame seeds and the gochujang sauce. Mix together at the table. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.

   Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

6. Make the kitchen ready again

   Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

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