Korean Bibimbap

Ingredients · per serving

• 1 medium Carrot
• 1 tsp Gochujang
• to taste Black pepper
• 2 cloves Garlic
• 1.5 tbsp Sunflower oil
• 1 large Egg
• 150 g Beef sirloin
• 80 g Bean sprouts
• 1 tsp Fresh ginger
• 2 tsp Sesame oil
• 2 tbsp Soy sauce
• 80 g Sushi rice
• to taste Salt
• 1 tsp Sesame seeds
• 60 g Baby spinach
• 1 tsp Light brown sugar
• 100 g Chestnut mushrooms

Instructions

1. Rinse the rice. Combine with 150ml water, pinch salt. Boil, cover, lowest heat 12 min, rest 5 min off heat.
2. Marinate the beef: slice the sirloin into thin strips. Toss with soy sauce, brown sugar, grated garlic, ginger, sesame oil and pinch of black pepper. Marinate 10 min.
3. Cook each vegetable separately to keep colours and flavours distinct (this is the bibimbap way): wilt the spinach 60 seconds in boiling water, drain, squeeze dry, toss with sesame oil and salt.
4. Heat 1 tsp sesame oil in a small pan over medium-high heat. Sauté sliced mushrooms 5 min until deep brown. Lift out. Sauté julienned carrot 2 min until tender-crisp. Lift out. Blanch the bean sprouts 60 seconds, drain.
5. In the same pan, heat 1 tsp sunflower oil over high heat. Add the marinated beef in a single layer. Don't move for 60 seconds, then stir-fry 90 seconds until just cooked. Lift out.
6. Fry the egg in 1 tbsp sunflower oil over medium-high heat until the white is crispy at the edges and the yolk is runny.
7. Build the bowls: rice as base, arrange the spinach, mushrooms, carrot, bean sprouts and beef in separate piles around the bowl (like clock positions). Top with the egg in the centre. Spoon a tsp of gochujang on the side. Scatter sesame seeds. Stir the whole thing together at the table before eating.

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