Bibimbap

Ingredients

• 600 g short-grain rice, cooked
• 200 g spinach
• 200 g beansprouts
• 2 pieces carrots, julienned
• 150 g shiitake mushrooms, sliced
• 1 pieces courgette, julienned
• 250 g beef mince or sirloin strips
• 4 pieces eggs
• 4 tbsp gochujang
• 4 tbsp toasted sesame oil
• 3 tbsp soy sauce
• 2 tbsp sesame seeds

Steps

1. 1
   Blanch the spinach 30 seconds, squeeze it dry and dress with sesame oil, a little garlic and salt.
2. 2
   Blanch the beansprouts 2 minutes and dress them the same way.
3. 3
   Stir-fry the carrot, courgette and mushrooms separately, each with a little oil and salt. Cooking them apart is what keeps the colours and flavours distinct.
4. 4
   Marinate the beef in soy sauce, sesame oil and a pinch of sugar for 15 minutes, then stir-fry hard until caramelised.
5. 5
   Fry the eggs sunny side up with crisp edges.
6. 6
   Divide the hot rice between four bowls and arrange the vegetables and beef in neat sections on top.
7. 7
   Set an egg in the centre, add a spoon of gochujang and sesame seeds, and let each person stir it all together before eating.