CRICKET BIBIMBAP
Sour, spicy and savoury – this Korean rice dish is perfect if you are looking for a healthy and hearty midweek meal. It doesn't just look sexy – it's packed with protein, iron, vitamin C and A. Happy crunching!
Serves: 2
Time: 40 mins
INGREDIENTS
Sauce:
Gochujang Paste - 2 tbsp
Sesame Oil - 2 tsp
Caster Sugar - 2 tsp
Hot Water - 2 tsp
Rice Vinegar - 1 tsp
Garlic Clove - 1 very finely chopped
Light Soy Sauce - 2 tsp
Toasted Sesame Seeds - 4 tsp
Crickets:
Vegetable Oil - 1 tsp
Salt and Black pepper
Bibimbap:
Sushi Rice - 200g
Spinach - 160g
Vegetable Oil - 1 tbsp
Carrot - 1 julienne,
Courgette - 1 julienne
Garlic Clove - 1 finely chopped
Kimchi - 80g
Eggs - 2
Spring Onions - 2 finely sliced
METHOD
PREP RICE | 15 mins
Cook the rice according to the instructions on the packet.
PREP SAUCE | 3 mins
Mix all the ingredients for the sauce together in a bowl and set aside.
PREP CRICKETS | 2 mins
Heat vegetable oil in a wok, and fry the crickets in there for 1-2 minutes. Season with salt and black pepper, then turn the crickets into a bowl and set aside.
PREP VEGETABLES | 10 mins
Put the spinach into a large bowl, then pour boiling water over to submerge it. Use a slotted spoon to keep it submerged, then drain it once it’s all wilted - about 2 minutes.
Once cool enough to handle, squeeze as much moisture out of the spinach as you can, and set aside.
Julienne the carrots and courgette. Finely slice the garlic and spring onions.
Heat vegetable oil in your wok, then add the carrots and season them well with salt and black pepper. Stir fry them for 2-3 minutes until just starting to soften, then turn them into a bowl.
Add the courgettes to the same wok, with a touch more oil if necessary, and season well. Stir fry for 1-2 minutes until softening, then turn them out into a separate bowl.
Add the spinach to the wok, along with the chopped garlic and a touch more oil, and stir fry for 2-3 minutes until the garlic is soft and fragrant. Turn it out into a separate bowl.
PREP YOUR BIBIMBAP & SERVE | 10 mins
Add a splash more vegetable oil to the wok, then fry the eggs in it. The whites should be crispy but the yolks still runny.
Add half the sauce to the bowl with the crickets, then stir to ensure they are all coated.
Divide the rice between two bowls, then spoon a little sauce onto each portion of rice.
Arrange the vegetables, kimchi and crickets in separate piles around the edges of the bowl, then put the fried egg on top.
Scatter the spring onion over the top, and serve with extra sauce on the side.
Cook this recipe with our Ready to Cook Dried Crickets.
