Bibimbap

Let's cook

1. 1

   Marinate the beef

   Combine the soy sauce, brown sugar, sesame oil, and half the garlic. Toss with the sliced beef and leave 20 minutes while you prepare the vegetables.

2. 2

   Season each vegetable separately

   Blanch the spinach 30 seconds, squeeze dry, and dress with sesame oil, garlic, and salt. Separately stir-fry the carrots, courgette, mushrooms, and sprouts, each for 2 minutes with a pinch of salt.

   💡

   Cooking each vegetable on its own is the entire point of bibimbap. Thrown together they become a single muddy stir-fry.

3. 3

   Cook the beef

   Sear the marinated beef in a hot pan for 2 minutes until caramelised at the edges and just cooked through.

4. 4

   Mix the sauce

   Stir the gochujang with the rice vinegar, a teaspoon of sesame oil, and a tablespoon of water until pourable.

5. 5

   Fry the eggs

   Fry the eggs in hot oil until the whites are crisp and lacy at the edges and the yolks still run.

6. 6

   Build the bowls

   Spoon warm rice into four bowls. Arrange each vegetable and the beef in separate wedges on top, place an egg in the centre, and add a spoon of sauce. Stir everything together vigorously at the table.

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