Bibimbap Recipe

Cook 2 rice cups of Japanese short grain rice in the rice cooker.

Marinate 200g of sliced beef with 2 cloves of minced garlic, 2 tsp light soy sauce, 1 tsp honey, 2 tsp sesame oil and some sesame seeds. 

Slice 1 carrot into very thin strips. Cut 6 shiitake mushrooms into strips. Blanch a handful of Chinese spinach in wok of boiling water for a minute and remove. Squeeze out any excess water. 

Cut the spinach into shorter lengths. Season with 2 cloves of minced garlic, 2 tsp sesame oil, 1/4 tsp salt and some sesame seeds.

In the same wok, blanch 200g of soy bean sprouts with 2 tsp of salt. Cook for 5 minutes over medium high heat. Remove the sprouts and put them into a bowl. Mix the sprouts with 2 cloves of minced garlic, and 2 tsp sesame oil.

Sauté carrots in a pan with some oil and season with 1/4 tsp salt for a few minutes until they are soft. Remove and set aside.

Add 2 cloves of minced garlic and the mushrooms into the pan. Season with 1 tsp light soy sauce and some black pepper. Toss and cook for 2 minutes. Remove and set aside.

Sear the marinated beef in the same pan for a few minutes until the meat is pink. Sprinkle some black pepper, then remove and set aside. Fry 2 sunny side up eggs. 

Mix 4 tbsp gochujang paste with 2 tbsp sesame oil and 1 tbsp honey.

Scoop rice into a bowl. Arrange the various vegetables and beef around the bowl. Scoop 1 tbsp of the gochujang sauce onto the centre. Place the sunny side up egg at the centre. Sprinkle some sesame seeds. And it’s done! 

To enjoy, simply use a long spoon to mix everything up.