Ray

Ingredients

• serves two:
• 2 bowl cooked rice
• 1 carrot
• 1 zucchini
• 1 handful of spinach
• 1 handful of bean sprouts
• 3 brown mushroom
• 300g pork belly
• 100g kimchi
• 1 cucumber
• 2 eggs
• bibimbap sauce ingredients:
• 4 tablespoons of Korean chilli paste
• 2 tablespoons of lee kum kee premium soy sauce
• 6 tablespoons of sprite lemonade
• 1 tablespoon of honey
• 1 tablespoon of lee kum kee pure sesame oil
• 1 tablespoon of roasted white sesame

Method

1. Shred the carrot, zucchini and cucumber, slice mushrooms and pork belly.
2. Heat the fry-pan to a medium heat and then fry the vegetables one by one. Add a teaspoon of oil and then add the bean sprouts and fry for 1 minute and then place on a plate, and then fry the spinach for 30 second and place on the plate, then fry the carrot and zucchini for 3 minutes, fry the mushroom for 4-5 minutes.
3. Then start to fry the pork belly both side until lightly brow then add the kimchi into the pork belly fry for 1 minute.
4. Use a clean fry-pan on medium heat and add 2 teaspoons of oil to fry 2 eggs until medium cooked, the egg yolk should still be runny.
5. In a big serving bowl, place the rice and all the cooked vegetables and egg on the top of the rice.
6. Combine all the bibimbap sauce ingredients in a bowl and mix well, then pour the bibimbap sauce over the rice.

Product used in recipe

• Lee Kum Kee - Premium Soy Sauce