Bibimbap: a Korean rice dish that’s traditionally topped with mixed veg + a fried egg, all tossed in a gorgeous spicy sauce.
This is our take using nutty chickpeas + our Gocuhjang Ginger Dressing for a moreishly delicious, speedy bowl.
Irresistible and ready in 10 minutes.
INGREDIENTS
Serves 4:
1 jar Queen™️Chickpeas - drained
3 tbsp sesame oil
All Dressed Up Gochujang Ginger Dressing
1 large carrot, roughly grated or shredded
½ cucumber, de-seeded + sliced into half moons about 1cm thick
4 eggs
To Top
Large handful of coriander, roughly chopped
3 spring onions, roughly chopped
Pinch of chilli flakes
Kimchi
Sesame seeds
INSTRUCTIONS
Step 1: Cook your rice according to pack instructions.
Step 2: Pat your drained chickpeas dry. Heat 2 tablespoons sesame oil in a pan on medium-high and cook your chickpeas until golden + crispy, about 7-8 minutes tossing regularly.
Step 3: Drizzle over All Dressed Up Gochujang Ginger Dressing and toss to coat. Cook for one minute to bring everything together.
Step 4: Fry your egg in a hot pan with a splash of sesame oil. Keep the heat high for crispy edges, yolk still runny, about 3 minutes.
Step 5: In a bowl, assemble rice, chickpeas, cucumber, carrots and kimchi. Place your fried egg on top.
Step 6: Scatter over chilli flakes, spring onion, sliced, coriander and sesame seeds. Complete with one final drizzle, mix and serve!
