Bibimbap (Korean Mixed Rice Bowl)

Warm rice topped with seasoned beef, sautéed vegetables, a fried egg and spicy gochujang sauce.

45 min 2 servings Medium asian

Ingredients

• 200 g short-grain rice
• 300 ml water for rice
• 200 g thinly sliced beef sirloin
• 3 tbsp soy sauce
• 2 tsp sesame oil
• 2 clove garlic
• 150 g fresh spinach
• 1 pcs carrot
• 1 pcs zucchini
• 100 g bean sprouts
• 3 tbsp sunflower oil
• 2 pcs eggs
• 2 tbsp gochujang
• 1 tsp sesame seeds

Steps

1. Rinse 200 g of rice in cold water until the water is almost clear.
2. Put the rice and 300 ml of water in a pot and bring to a boil.
3. Cover the pot and lower the heat to low.
4. Cook the rice for 15 minutes without lifting the lid.
5. Mix 200 g of sliced beef with 1 tbsp of soy sauce, 1 tsp of sesame oil and 1 minced garlic clove.
6. Let the beef marinate while you prepare the vegetables.
7. Cut 1 carrot and 1 zucchini into thin matchsticks.
8. Bring a pot of water to a boil.
9. Blanch 150 g of spinach in the boiling water for 30 seconds.
10. Squeeze the spinach dry with your hands.
11. Toss the spinach with 1 tbsp of soy sauce and 1 tsp of sesame oil.
12. Heat 1 tbsp of oil in a pan over medium-high heat.
13. Sauté the carrot for 2 minutes and move it to a plate.
14. Sauté the zucchini for 2 minutes and move it to the plate.
15. Sauté 100 g of bean sprouts for 1 minute and move them to the plate.
16. Heat 1 tbsp of oil in the pan over high heat.
17. Cook the marinated beef for 3 minutes until browned.
18. Fry 2 eggs in 1 tbsp of oil in a separate pan until the whites are set and the yolks are runny.
19. Divide the warm rice between 2 deep bowls.
20. Arrange the beef, carrot, zucchini, spinach and sprouts in separate sections on the rice.
21. Place a fried egg in the center of each bowl.
22. Add 1 tbsp of gochujang to each bowl and sprinkle with sesame seeds.
23. Mix everything together at the table before eating.