Bibimbap
Rice bowl crowned with seasoned vegetables, beef and a runny egg.
Ingredients
- 4 cups Cooked rice
- 300 g Beef
- 200 g Spinach
- 2 Carrots
- 200 g Bean sprouts
- 150 g Mushrooms
- 4 Eggs
- 4 tbsp Fermented chili paste
- 3 tbsp Sesame oil
- 3 tbsp Soy sauce
- 4 cloves Garlic
- 2 tbsp Sesame seeds
- 1 tbsp Sugar
Method
- Season the beef — Marinate the sliced beef in soy sauce, garlic, sugar and a little sesame oil for 20 minutes.
- Prepare each vegetable — Blanch the spinach and sprouts separately, then dress each with sesame oil, garlic and salt — keep them apart.
- Cook the rest — Stir-fry the carrots and mushrooms separately until just tender.
- Cook the beef — Sear the marinated beef quickly over high heat.
- Fry the eggs — Fry the eggs sunny side up, keeping the yolks liquid.
- Assemble — Spoon rice into bowls and arrange each topping in its own section around the edge.
- Bibimbap is ready — Set an egg in the centre, add chili paste and sesame seeds, and mix at the table.