Bibimbap – Korean mixed rice bowl

Korean mixed rice bowl with seasoned vegetables, gochujang sauce and a fried egg. A colourful and nutritious dish where everything gets mixed together at the table.

• 300 g short-grain rice
• 200 g thinly sliced beef (sirloin)
• 200 g spinach
• 200 g bean sprouts
• 2 carrots, julienned
• 200 g shiitake mushrooms
• 4 eggs
• 3 tbsp gochujang
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 2 tbsp sugar
• 2 garlic cloves, minced
• Sesame seeds
• Vegetable oil

Method

1. 1
   Cook rice according to package instructions.
2. 2
   Marinate beef in soy sauce, sesame oil, garlic and sugar for 30 minutes. Fry in a hot pan.
3. 3
   Blanch the spinach briefly, squeeze out water and season with sesame oil and salt.
4. 4
   Sauté the carrots and mushrooms separately in oil with a little salt.
5. 5
   Mix the gochujang sauce: gochujang, sesame oil, sugar and a little water.
6. 6
   Assemble bowls: rice at the bottom, then arrange beef and vegetables in sections around it. Top with a fried egg and gochujang sauce.