cook.

Bibimbap

Name: Bibimbap
Total time: 40 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 300 g cooked short-grain rice; 100 g spinach, blanched; 1 carrot, julienned (150 g); 100 g bean sprouts; 1 courgette, sliced (200 g); 100 g shiitake mushrooms, sliced; 200 g beef mince (or sliced beef); 2 eggs; 1 tbsp sesame oil; 1 tbsp sesame seeds; 2 tbsp gochujang; 1 tbsp soy sauce; 1 tsp sugar; 1 tbsp rice vinegar

Korean mixed rice bowl with seasoned vegetables, gochujang and a fried egg

Ingredients

300 g cooked short-grain rice

100 g spinach, blanched

1 carrot, julienned (150 g)

100 g bean sprouts

1 courgette, sliced (200 g)

100 g shiitake mushrooms, sliced

200 g beef mince (or sliced beef)

2 eggs

1 tbsp sesame oil

1 tbsp sesame seeds

2 tbsp gochujang

1 tbsp soy sauce

1 tsp sugar

1 tbsp rice vinegar

Method

Cook the rice according to packet instructions. Keep warm.

Season the beef mince with soy sauce, sesame oil and a pinch of sugar. Fry in a hot pan for 5 minutes until browned. Set aside.

Sauté each vegetable separately in a little sesame oil, seasoning each lightly with salt: spinach for 2 minutes, carrot 3, bean sprouts 2, courgette 3, mushrooms 3 until they give up their water.

Fry the eggs sunny-side up in a non-stick pan.

Mix the sauce: gochujang, soy sauce, sugar, rice vinegar.

Assemble: divide rice between bowls. Arrange vegetables and beef in sections on top. Place fried egg in the centre. Drizzle with sauce and sprinkle sesame seeds. Mix everything together before eating.