Bibimbap

Ingredients

For 4 portions

• 🍚 300g rice (dry)
• 🥩 250g ground beef (raw)
• 🥬 150g spinach
• 🍄 150g mushrooms
• 🥕 2 medium carrots
• 🥒 1 medium courgette
• 🥬 80g lettuce
• 🍳 4 medium egg
• 🌶️ 3 Tbsp gochujang
• 🥣 2 Tbsp soy sauce
• 🏺 2 Tbsp sesame oil
• 🧄 2 cloves garlic
• 🌰 1 Tsp sesame seeds

Method

1. Cook the rice according to the packet and keep warm.
2. Season the ground beef with half the soy sauce and the minced garlic. Stir-fry over high heat until browned and cooked through. Set aside.
3. Prepare the vegetables separately so they keep their colour and texture: wilt the spinach with a drop of sesame oil and a pinch of salt; slice and stir-fry the mushrooms; julienne and lightly stir-fry the carrot; thinly slice and stir-fry the courgette. Season each lightly with a little sesame oil or soy if desired.
4. Fry the eggs sunny-side up, keeping the yolks soft.
5. Divide the rice between four bowls. Arrange the beef, spinach, mushrooms, carrot, courgette and shredded lettuce in neat sections on top. Place a fried egg in the centre of each bowl.
6. Serve with gochujang on the side for stirring through, and a sprinkle of sesame seeds.