Bibimbap

Ingredients

Quantities for 4 servings.

• 600 g Cooked short-grain rice
• 250 g Beef, in thin strips
• 200 g Spinach
• 150 g Soybean sprouts
• 1 piece Carrot, julienned
• 150 g Shiitake mushrooms
• 4 piece Eggs
• 4 tbsp Gochujang
• 3 tbsp Sesame oil
• 2 tbsp Soy sauce
• 3 clove Garlic
• to taste Sesame seeds

Method

1. Marinate the beef in soy, garlic and a spoon of sesame oil for twenty minutes.
2. Blanch the spinach for thirty seconds, squeeze it dry and dress with sesame oil and a pinch of salt. Boil the sprouts three minutes and dress them the same way, with garlic.
3. Fry the carrot and the mushrooms separately, a couple of minutes each, seasoning each on its own. No need to wash the pan in between.
4. Sear the beef over a high flame for two minutes. Fry the eggs separately, leaving the yolks runny.
5. Divide the hot rice between bowls, arrange the vegetables and beef in sections, and top with an egg and a spoon of gochujang. Each person does the mixing.