Christmas leftovers gochujang rice bowl

Name: Christmas leftovers gochujang rice bowl
Prep time: 30 min
Total time: 30 min
Yield: Serves 2
Ingredients: 150g short or medium grain rice; 2 tbsp rice vinegar; ½ tsp fine salt; ½ tsp caster sugar; 1 garlic clove, crushed; About 150g brussels sprouts, roughly shredded; 200g spinach; 2 medium eggs; About 200g leftover cooked carrots and/or parsnips; 3 tsp sesame oil; 1 tbsp toasted sesame seeds; About 80g leftover braised red cabbage; 3 tbsp kimchi; 1 tbsp gochujang paste

Portion size: Serves 2
Hands-on time 30 min
Difficulty: easy

Dairy-free

Gluten-free

Vegetarian

Emily Gussin

Food producer and sustainability lead, delicious.

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The vegetables left over from your Christmas dinner are treated in different ways to build a rainbow bowl of post-Christmas nourishment in this recipe inspired by Korean bibimbap.

Have you tried our epic Christmas leftovers sandwich?

Before you start

This colourful rice bowl is customisable. You can add slices of leftover turkey, ham or stuffing, if you have them. Warm in the same pan as the veg.

To make sure the yolks in your boiled eggs are dead centre (yes, we know ours in the pic aren’t quite!), sit each raw egg on your work surface and give it a good spin before lowering it into the boiling water.

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Ingredients

150g short or medium grain rice
2 tbsp rice vinegar
½ tsp fine salt
½ tsp caster sugar
1 garlic clove, crushed
About 150g brussels sprouts, roughly shredded
200g spinach
2 medium eggs
About 200g leftover cooked carrots and/or parsnips
3 tsp sesame oil
1 tbsp toasted sesame seeds
About 80g leftover braised red cabbage
3 tbsp kimchi
1 tbsp gochujang paste

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Method

Cook the rice according to the pack instructions. Meanwhile, combine the vinegar, salt, sugar, garlic and 2 tbsp water in a medium bowl. Add the shredded sprouts and set aside to quick pickle, stirring occasionally.
Bring a medium pan of water to the boil. Add the spinach and cook for 1 minute until wilted. Use a slotted spoon to lift it out of the pan and into a colander, then set aside to drain. Lower the eggs into the same pan and simmer gently for 6½ minutes, then transfer to a bowl of cold water.
Heat 2 tsp of the sesame oil in a small pan over a medium heat. Add the carrots and/or parsnips and warm for about 5 minutes. Put on a plate, then use the pan to warm through the red cabbage.
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When the spinach is cool enough to handle, squeeze out as much water as possible, then stir in the remaining 1 tsp sesame oil, a pinch of salt and half the sesame seeds. Peel and halve the eggs.
Divide the rice between 2 serving bowls. Top with the spinach, carrots/parsnips, red cabbage, sprouts and kimchi, placing them in sections. Sit the egg halves in the centre. Sprinkle over the remaining sesame seeds and grind over some pepper.
Mix the gochujang with a little water and serve in a bowl on the side to add as you like.