How to make Bibimbap

Ingredients

• 2 bowls of hot cooked short-grain rice
• 150 g minced beef or thinly sliced beef
• 1 tablespoon soy sauce and 1 teaspoon sugar for the beef
• 150 g spinach
• 150 g bean sprouts
• 1 carrot, cut into thin strips
• 1 courgette, cut into thin strips
• 2 eggs (a runny yolk is traditional; cook them until firm if serving pregnant women, young children, older people or anyone with a weak immune system)
• 2 tablespoons sesame oil, 1 tablespoon toasted sesame seeds, salt, 1 clove garlic
• 2 tablespoons gochujang (Korean red chilli paste)

Method

1. Mix the beef with the soy sauce, sugar and crushed garlic, then fry it in a little oil until cooked through.
2. Blanch the spinach and the bean sprouts separately in boiling water for 1 minute, squeeze out the water and season each with a pinch of salt and a little sesame oil.
3. Fry the carrot and courgette separately in a little oil for 1 to 2 minutes, adding a pinch of salt.
4. Fry the eggs in a pan until the whites are set, or until the yolks are firm too if you prefer.
5. Put the rice in two large bowls, arrange the vegetables and beef in small piles on top, add an egg and a spoonful of gochujang, and sprinkle with sesame seeds.
6. At the table, mix everything together well with a spoon before eating.