Bibimbap

Method

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1. Marinate the sliced beef in the soy sauce, sugar, sesame oil and garlic for 20 minutes.

   Mark done Start 20 min timer

2. Blanch the spinach for 45 seconds, refresh in cold water, squeeze dry, and dress with 1 tablespoon sesame oil, a quarter of the garlic, a pinch of salt and sesame seeds.

   Mark done Start 45 sec timer

3. Blanch the beansprouts for 2 minutes and dress the same way.

   Mark done Start 2 min timer

4. Stir-fry the carrots with a little oil and salt for 2 minutes; do the same separately with the courgette and then the mushrooms, dressing each with sesame oil and garlic.

   Mark done Start 2 min timer

5. Sear the marinated beef in a hot pan for 2 minutes until just cooked and caramelised at the edges.

   Mark done Start 2 min timer

6. Mix the gochujang with the vinegar, sugar and 1 tablespoon of sesame oil into a pourable sauce.

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7. Fry the eggs until the whites are set and the yolks runny.

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8. For stone bowls, brush the inside generously with sesame oil, heat until smoking, then press the rice in and leave 3 minutes to crisp. Otherwise use warm bowls.

   Mark done

9. Arrange the vegetables and beef in neat sections over the rice, top with the egg, kimchi and nori, and serve with the gochujang sauce for each person to mix in.

   Mark done

Chef’s Tips

• Season each vegetable separately. Doing them all together is faster but you lose the point of the dish.
• The vegetables can all be made a day ahead and served at room temperature.
• Mix vigorously at the table, breaking the yolk through everything. Bibimbap literally means mixed rice.

Pairing Suggestions

• Soju, or a cold Korean lager
• Serve with a bowl of doenjang jjigae
• Finish with fresh Korean pear

Storage & Reheating

Components keep 3 days refrigerated separately. Assemble to order with a freshly fried egg.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.