Bibimbap recipe

Every vegetable is cooked and seasoned on its own as a namul, then laid in its own wedge over the rice and mixed only at the table.

1 hourmedium12 ingredients

Ingredients

• 2 tbsp gochujang
• 300 g short-grain rice
• 200 g spinach
• 150 g soybean sprouts
• 100 g carrot
• 100 g shiitake mushrooms
• 1 zucchini
• 150 g beef sirloin
• 2 eggs
• 3 tbsp toasted sesame oil
• 4 clove garlic
• 2 tbsp soy sauce

How to make Bibimbap

1. Cook 300 g short-grain rice and keep it warm.
2. Blanch 150 g soybean sprouts 3 minutes, drain, and season them alone with 1 crushed garlic clove, 1 tsp sesame oil and a pinch of salt.
3. Blanch 200 g spinach 30 seconds, squeeze it dry and season it separately with 1 garlic clove, 1 tsp sesame oil and salt. Never mix the namul together.
4. Stir-fry 100 g julienned carrot and 1 julienned zucchini in separate batches with a little oil and salt, 2 minutes each, so each keeps its own colour.
5. Sauté 100 g sliced shiitake with 2 tbsp soy sauce and 1 tsp sesame oil until glossy.
6. Marinate 150 g thinly sliced beef sirloin 15 minutes in 2 tbsp soy sauce, 1 tsp sesame oil and 1 garlic clove, then stir-fry it fast over high heat.
7. Mix the sauce: 2 tbsp gochujang, 3 tbsp sesame oil, 1 tsp sugar and 1 tsp water.
8. Fry 2 eggs sunny side up, yolks still runny.
9. Spread the rice in bowls, set each namul in its own wedge on top, add the beef and the egg in the middle, spoon the sauce over and stir everything together at the table.

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