Bibimbap

Name: Bibimbap
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 300 g short-grain white rice; 360 ml water, for the rice; 250 g beef mince; 1 tbsp soy sauce; 1 tbsp sugar, 1 tsp for the beef, 2 tsp for the sauce; 2 tbsp sesame oil, divided; 3 clove garlic, finely grated, divided; 300 g spinach; 200 g bean sprouts, soybean or mung bean; 1 large carrot, cut into matchsticks; 1 courgette, cut into matchsticks; 2 tbsp vegetable oil, divided; 4 eggs; 3 tbsp gochujang; 1 tsp rice vinegar; 1 tbsp water, for the sauce; 2 tsp toasted sesame seeds; salt, to taste

1 h 10
Prep 30 min
Cook 40 min
Serves 4
medium

Start cooking

A bowl of short-grain rice topped with seasoned vegetables, savoury beef and a fried egg, served with a sweet and spicy gochujang sauce.

Method

1
Rinse the rice in several changes of cold water until the water runs almost clear, then drain.
2
Put the rice and 360 ml water in a saucepan, bring to the boil, cover and cook over the lowest heat.
3
Turn off the heat and leave the rice covered to steam.
4
Meanwhile, mix the beef with the soy sauce, 1 tsp sugar, 1 tsp sesame oil and a third of the garlic.
5
Bring a saucepan of water to the boil and blanch the spinach until just wilted. Cool it under cold water and squeeze it hard.
6
Toss the spinach with 1 tsp sesame oil, another third of the garlic and a pinch of salt.
7
Boil the bean sprouts in the same water until just tender, drain, and toss with 1 tsp sesame oil, the last of the garlic and a pinch of salt.
8
Heat 1 tsp vegetable oil in a frying pan over medium-high heat and stir-fry the carrot with a pinch of salt until just tender. Set aside.
9
Add another 1 tsp oil and stir-fry the courgette with a pinch of salt in the same way. Set aside.
10
Fry the beef in the same pan, breaking it up, until browned and glossy.
11
Stir together the gochujang, remaining 1 tbsp sesame oil, 2 tsp sugar, rice vinegar and 1 tbsp water to make the sauce.
12
Fry the eggs in the remaining oil over medium-high heat until the whites are set with crisp edges and the yolks are still runny.
13
Divide the rice between bowls, arrange the vegetables and beef in separate piles on top, add an egg and sprinkle with sesame seeds.
14
Serve with the sauce, and mix everything together at the table.

Notes

For a crisp rice crust, heat oiled stone or cast-iron bowls until very hot before adding the rice.
Gochujang varies in heat and sweetness. Taste the sauce and adjust the sugar to suit.
Shiitake mushrooms, cucumber or kimchi are good additions or swaps for any of the vegetables.

Equipment

Medium saucepan with a lid, Saucepan for blanching, Large frying pan, Sieve

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