| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Korean |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 570 |
| Fat | 27.2g |
| Saturates | 10g |
| Protein | 15.4g |
| Carbs | 56.5g |
| Sugars | 4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIn a large bowl, combine all the marinade ingredients together and stir, then toss the thickly sliced mushrooms through it. Refrigerate for 1 hour, or overnight.
Heat up a glug of sesame oil in a wok over high heat. Sauté the mushrooms in 3 tbsp of the marinade until caramelised. Remove from the heat and stir in a handful of toasted sesame seeds.
Over medium-high heat, cook the baby spinach in 2 tbsp of sesame oil for about 8 minutes or until wilted. Remove from the heat and set aside.
Divide the rice among the bowls. Top with the marinated mushrooms, spinach, carrots (cut into matchsticks), sliced spring onions and kimchi.
Fry the eggs to your liking and place one in the centre of each bowl. Serve with toasted sesame seeds, sprouts and Sriracha.
