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Bibimbap (South Korea)

Name: Bibimbap (South Korea)
Total time: 40 min
Yield: serves 4
Ingredients: 300 g Rice; 300 g Ground beef; 1 Carrot; 1 Cucumber; 200 g Spinach; 150 g Mushroom; 4 Egg; 3 tbsp Korean chili paste (gochujang); 2 cloves Garlic; 2 tbsp Sesame oil; 1 tsp Sesame seeds

Preparation time: 40 min
Servings: serves 4

Ingredients

serves 4

Rice — to buy300 g
Ground beef — to buy300 g
Carrot — to buy1
Cucumber — to buy1
Spinach — to buy200 g
Mushroom — to buy150 g
Egg — to buy4
Korean chili paste (gochujang) — to buy3 tbsp
Garlic — to buy2 cloves
Sesame oil — to buy2 tbsp
Sesame seeds — to buy1 tsp

Preparation

Cook the rice and keep it warm.
Prepare each vegetable as its own seasoned 'namul': grate the raw carrot, cut the cucumber into thin sticks; stir-fry the spinach and mushrooms for 2-3 minutes each in a little sesame oil with a touch of garlic, until just tender — cooking and seasoning them separately is what gives bibimbap its distinct flavours once everything is in the bowl.
Cook the ground beef with the remaining garlic for 5-6 minutes over high heat until nicely browned and slightly crisp at the edges.
Fry the eggs in a well-oiled pan, keeping the yolk runny — it will bind the dish together once pierced when mixing.
Divide the hot rice between bowls, then arrange each vegetable, the beef and a fried egg on top, keeping the colours neatly separated — this fan-like presentation is part of bibimbap's charm before it gets mixed.
Add a generous spoonful of gochujang in the centre and toasted sesame seeds.
Serve at the table and mix everything vigorously in front of your guests right before eating, so every bite has a bit of rice, vegetables, meat and sauce — that's the gesture that makes bibimbap so much fun.