AI-generated imageQuick Yeolmu-Kimchi Bibimbap with Cooked Egg (1 Serving)
An easy Korean rice bowl with young-radish kimchi, egg and greens; adjust chili paste to the kimchi's saltiness.
Ingredients
servings: 1 · Check ingredients
Steps
- 01
Cut kimchi to 3–4 cm and gently drain excess brine.
- 02
Rinse lettuce, drain and tear into small pieces.
- 03
Fry the egg in oil until the white and yolk are both firm.
- 04
Arrange kimchi, lettuce and the cooked egg on warm rice.
- 05
Mix in half the chili paste and sesame oil; taste before adding more paste.
- 06
Sprinkle sesame seeds and serve; fully reheat any refrigerated rice before use.
Helpful source links
Before you cook
Cook the egg until firm. Check shrimp/fish sauce in kimchi and soy/wheat in chili paste. Chill within 2 hours; reheat leftover rice to 74°C (165°F).
Allergens: EGG, SESAME, SOY/WHEAT (chili paste), FISH/SHELLFISH (kimchi may contain fish sauce/shrimp)
Image & source credits
AI-generated image.
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