Korea · 40 minutes · Serves 4

Korean bibimbap

Name: Korean bibimbap
Total time: 40 min
Yield: 4 servings
Cuisine: Korea
Ingredients: 2 cups dry rice; 300 g beef strips; 2 carrot; 200 g spinach; 200 g bean sprouts; 4 eggs; 2 tbsp gochujang; 2 tbsp soy sauce; 2 tbsp sesame oil; 2 cloves garlic; 2 tbsp vegetable oil

Rice bowls with separately cooked vegetables, beef and gochujang.

Ingredients

rice2 cups dry
beef strips300 g
carrot2
spinach200 g
bean sprouts200 g
eggs4
gochujang2 tbsp
soy sauce2 tbsp
sesame oil2 tbsp
garlic2 cloves
vegetable oil2 tbsp

Method

01
Cook rice according to its packet instructions. Toss beef with soy sauce and minced garlic.
02
Julienne carrots. Sauté carrots, spinach and bean sprouts separately in a little vegetable oil until tender; season each lightly with sesame oil.
03
Stir-fry beef until cooked through. Fry eggs until whites and yolks are set, particularly for higher-risk diners.
04
Divide rice among four bowls and arrange vegetables and beef separately on top. Add egg and gochujang; mix before eating.

Adapted from BetaRecipe kitchen · traditional adaptation.

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