Beef bibimbap

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 4 cups cooked rice and 4 eggs
• 250 g thinly sliced beef
• Marinade: 1/4 grated apple, 3 garlic cloves, 1 tsp ginger
• Marinade: 1 tbsp soy sauce, 1 tbsp honey, 2 tsp sesame oil
• 2 carrots, 2 courgettes, 1 bunch spinach
• 8 dried shiitake and 4 cups mung bean sprouts
• Vegetables: 2 tsp garlic, 8 tsp oil, 1/2 tsp salt
• Vegetables: 1 1/2 tsp soy, 1/4 tsp fish sauce, 1/4 tsp sugar and sesame oil as needed
• Sauce: 4 tbsp gochujang, 2 tbsp mirin, 2 tbsp rice vinegar
• Sauce: 1 1/2 tsp soy, 3 tsp sugar, 2 1/2 tsp sesame oil, 1 garlic clove
• 2 tsp sesame seeds

Step-by-step method

1. Marinate beef for 30 minutes in the listed marinade. Meanwhile soak shiitake in boiling water; drain and slice.
2. Combine the gochujang sauce ingredients; set aside. Cut carrots and courgettes into batons.
3. Fry mushrooms with oil, some vegetable garlic, soy sauce and sugar; set aside.
4. Cook carrots, courgettes and spinach separately, dividing the oil, garlic and salt.
5. Boil sprouts for 5 minutes, drain and season with fish sauce, garlic and sesame oil.
6. Stir-fry drained beef until cooked; fry the eggs.
7. Assemble bowls with rice, vegetables, beef and egg; serve with sauce and sesame seeds.