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!

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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:

Ready to Cook Dried Crickets - 30g

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.