I love bibimbap, the Korean rice bowls – they’re a great way to use up bits and pieces in the fridge; arrange them beautifully on a bowl of rice and top with an egg and Korean chilli sauce. I don’t always have gochugaru at home, so came up with this addictive miso-peanut chilli sauce instead. Roast the vegetables in some sesame oil in a tray, pop the rice in the microwave, boil or fry an egg, and that’s dinner sorted.
Bibimbap with miso-peanut sauce
Any leftovers are wonderful the next day – just heat through until piping hot.
Prep 15 min
Cook 30 min
Serves 4
1 aubergine, trimmed and cut into 1.5cm chunks
2 red peppers, stalks, seeds and pith discarded, flesh cut into 1½cm chunks
1 green pepper, stalks, seeds and pith discarded, flesh cut into 1½cm chunks
2 tbsp olive oil
1 tsp sea salt flakes
200g white rice
4 eggs, at room temperature
Sesame seeds, or salted peanuts, to serve
For the sauce
65g peanut butter
25g white miso
Juice of 1 lime
1 tsp chilli flakes
Heat the oven to 180C (160C fan)/350F/gas 4. Tip the chopped vegetables, olive oil and sea salt into a roasting tin large enough to hold everything comfortably, mix well, then roast for 30 minutes.
Meanwhile, tip the rice and 400ml just-boiled water into a microwaveable dish with a lid (I use a Pyrex bowl with a snug plate on top). Put the bowl on a larger plate (to prevent spills), then microwave on a medium heat (on my microwave, that’s 600W out of a maximum 800W) for 11 minutes, then leave to stand, still covered, for 10 minutes.
Meanwhile, whisk the peanut butter, miso, lime juice, chilli flakes and 50ml just boiled water to make the sauce: you’re aiming for something a little thicker than double cream, so if need be add more boiling water a tablespoon at a time.
Boil the eggs for four to five minutes, for jammy yolks, then pop them in a bowl of cold water. Once cool enough to handle, peel them.
Spoon the hot rice into bowls, top with the roast vegetables, eggs and peanut sauce, scatter over the sesame seeds (or salted peanuts) and serve.
