Ingrédients
- 1/2 pack MG Korean-style Veg and Grains
- 1 egg
- 1 spring onion
- 1/4 carrot, julienned
- 1 tbsp gochujang
- 1 tbsp soy sauce
- 1 tsp honey
- 1 garlic clove
- Oil for frying
- Black pepper to season
Méthode
- Start by prepping your garnishes. Julienne the carrrot & thinly slice the green part of the spring onion lengthways and soak in cold water so they curl up.
- Make the sauce by mixing the gochugang, soy sauce, honey and garlic clove together with 1 tbsp hot water. Transfer to a pan and thicken over a low heat.
- In a pan, stir fry the Korean-style Veg and Grains from frozen with a splash of water according to packet instructions.
- Transfer the gochujang sauce to a dish ready for serving. Then, add a little oil to the pan and fry the egg.
- Build your bibimbap bowl with all the hot components and top with the fried egg and a generous drizzle of the gochujang sauce.
