AI-generated imageYeolmu Kimchi and Egg Bibimbap (2 servings)
A quick rice bowl mixed with ready-to-eat young radish greens kimchi, cooked rice and fried eggs.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Cut the ready-to-eat yeolmu kimchi into 3–4 cm pieces and finely shred the carrot.
- 02
Heat the oil and sauté carrot for 1–2 minutes until slightly softened.
- 03
Fry both eggs until the whites and yolks are firm.
- 04
Divide rice into two bowls (180 g each), then top each with half the kimchi, carrot and egg.
- 05
Add half of each gochujang, kimchi brine and sesame oil to each bowl. Mix and eat promptly. Reheat refrigerated leftover rice until steaming hot before use.
Helpful source links
Before you cook
Check kimchi fish/shrimp, gochujang soy/wheat, egg and sesame allergens. Do not leave rice at room temperature; eat promptly or refrigerate quickly.
Allergens: egg, fish or shrimp (depends on kimchi), soy and wheat (check gochujang), sesame
Image & source credits
AI-generated image.
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