"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."
"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."
Roast aubergine and red and green peppers tossed with olive oil and sea salt at 180C for 30 minutes. Cook 200g white rice with 400ml just-boiled water in a microwaveable dish with a lid, microwaving on medium for 11 minutes, then leave covered for 10 minutes. Whisk 65g peanut butter, 25g white miso, lime juice, 1 tsp chilli flakes and 50ml just-boiled water to a slightly thicker-than-double-cream sauce, adjusting with boiling water by tablespoons. Boil eggs 4–5 minutes for jammy yolks, peel, and assemble bowls with rice, roast vegetables, egg, peanut sauce, and sesame seeds.
Read at www.theguardian.com
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