Bacon and Egg Bibimbap

Name: Bacon and Egg Bibimbap
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 200 g jasmine rice, washed; 4 tbsp. sesame oil; 1 large carrot, cut into matchsticks; 1 tbsp. grated fresh root ginger; 1 tbsp. sesame seeds; 250 g shiitake mushrooms, halved; 2 1/2 tbsp soy sauce; 2 garlic cloves, finely chopped; 200 g baby leaf spinach; 8 smoked streaky bacon rashers; 4 medium eggs; Kimchi; 4 spring onions, sliced; Toasted sesame seeds

This Korean-style rice bowl is so versatile: we’ve swapped classic beef for bacon, and feel free to use any vegetables.

By The GH Kitchen TeamPublished: 10 September 2018

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Yields:

Prep Time:

30 mins

Cook Time:

25 mins

Total Time:

55 mins

Cal/Serv:

520

Ingredients

200 g jasmine rice, washed
4 Tbsp. sesame oil
1 large carrot, cut into matchsticks
1 Tbsp. grated fresh root ginger
1 Tbsp. sesame seeds
250 g shiitake mushrooms, halved
2 1/2 tbsp soy sauce
2 garlic cloves, finely chopped
200 g baby leaf spinach
8 smoked streaky bacon rashers
4 medium eggs

TO SERVE

Kimchi
4 spring onions, sliced
Toasted sesame seeds

Directions

1. Step 1
  Bring the rice, 300ml water and a pinch of salt to the boil in a small-medium pan. Turn down the heat, cover and simmer for 15min, until the water is absorbed. Set aside, covered, to steam for 10min.
2. Step 2
  Meanwhile, heat 1tbsp sesame oil in a large frying pan over medium heat and fry carrot, ginger and sesame seeds for 3-4min, until softened but not coloured. Empty on to a large plate, cover and keep warm.
3. Step 3
  Wipe out pan and add 1tbsp more sesame oil. Fry mushrooms until softened, then add 1½tbsp soy sauce and cook for 1min, until sticky and glazed. Empty on to the plate (keep veg separate).
4. Step 4
  Wipe out pan again; add 1tbsp more sesame oil and fry garlic for 1min, then add spinach with remaining 1tbsp soy sauce; cook until wilted. Lift on to the plate with a slotted spoon (keep veg separate), discard excess liquid.
5. Step 5
  Wipe out pan and fry bacon (in batches if needed) until crispy and golden. Set aside and keep warm. Add remaining 1tbsp sesame oil to the pan and fry eggs until crisp on the bottom and just set on top, about 4min.
6. Step 6
  Divide rice among 4 bowls, then top with the vegetables, bacon and fried eggs. Serve each with a spoonful of kimchi and scattered with spring onions and sesame seeds.

Per Serving:

Calories: 520
Fibre: 3 g
Total carbs: 45 g
Sugars: 4 g
Total fat: 28 g
Saturated fat: 7 g
Protein: 20 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time