Bibimbap

Total Time 45

Servings: 4 4 servings

Course: Main Course

Cuisine: Korean

Ingredients Method Notes

Ingredients

Rice and Toppings

4 cups cooked short-grain rice
200 g beef mince or bulgogi beef
2 tbsp soy sauce + 1 tsp sesame oil + 1 tsp sugar for beef
100 g spinach blanched and seasoned with sesame oil and salt
1 carrot julienned and stir-fried
100 g bean sprouts blanched and seasoned
4 shiitake mushrooms sliced and stir-fried
1 courgette julienned and stir-fried
4 eggs
2 tbsp sesame oil
Sesame seeds and nori strips to garnish

Gochujang Sauce

4 tbsp gochujang Korean chilli paste
2 tbsp sesame oil
1 tbsp rice vinegar
1 tsp sugar
1 tsp toasted sesame seeds

Method

Marinate the beef mince in soy sauce, sesame oil and sugar. Cook in a pan over high heat until browned. Set aside.
Prepare each topping separately: blanch and season the spinach; stir-fry the carrot, mushrooms and courgette separately with a little oil and salt; blanch and season the bean sprouts.
Make the gochujang sauce: mix all sauce ingredients together.
Fry the eggs sunny-side up.
Divide the hot rice between 4 bowls. Arrange each topping in separate sections over the rice, like a clock face.
Place a fried egg in the centre. Drizzle sesame oil over the bowl. Scatter sesame seeds and nori strips on top.
Serve with the gochujang sauce on the side. Mix everything together vigorously before eating.

Notes

Source: Classic Korean recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.