Bibimbap

Name: Bibimbap
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2
Cuisine: Korean
Ingredients: 240 g Short-grain white rice; 150 g Spinach; 1 medium Carrot; 100 g Shiitake mushrooms; 100 g Bean sprouts; 150 g Beef sirloin, thinly sliced; 2 Eggs; 2 tbsp Gochujang; 2 tbsp Toasted sesame oil; 2 tbsp Soy sauce; 2 cloves Garlic, minced; 1 tbsp Toasted sesame seeds; 2 tbsp Vegetable oil

Korean

Main Difficulty: Medium Servings: 2 Total: 45 min

Ingredients

Short-grain white rice 240 g
Spinach 150 g
Carrot 1 medium
Shiitake mushrooms 100 g
Bean sprouts 100 g
Beef sirloin, thinly sliced 150 g
Eggs 2
Gochujang 2 tbsp
Toasted sesame oil 2 tbsp
Soy sauce 2 tbsp
Garlic, minced 2 cloves
Toasted sesame seeds 1 tbsp
Vegetable oil 2 tbsp

Prep

25 min

Cook

20 min

Instructions

1
Cook the rice and keep it warm.
2
Blanch spinach and bean sprouts separately, squeeze dry, and season each with a little sesame oil, garlic, and salt.
3
Saute julienned carrot until just tender, then saute sliced shiitake until browned.
4
Marinate the beef in soy sauce, garlic, and a splash of sesame oil, then stir-fry over high heat until cooked through.
5
Fry the eggs sunny-side up so the yolks stay runny.
6
Divide rice between two bowls and arrange the vegetables and beef in separate mounds on top.
7
Top each bowl with a fried egg, a spoonful of gochujang, and a sprinkle of sesame seeds.
8
Mix everything together thoroughly before eating.