Beef Bibimbap

The temptation is to stir fry everything together. Do not. Each vegetable gets a minute in the pan and its own pinch of salt and sesame, and they only meet in the bowl. That is the whole dish, and it is why every mouthful tastes slightly different.

1. 1

   Season the beef with the soy, a third of the garlic and a teaspoon of sesame oil and leave it while you deal with the vegetables.

   For this step

   • 250 g beef mince or thin sliced steak
   • 3 tbsp toasted sesame oil
   • 3 cloves garlic
2. 2

   Blanch the spinach for 30 seconds, squeeze it dry hard, and dress it with sesame oil, a pinch of salt and some of the garlic.

   For this step

   • 150 g spinach
   • 3 tbsp toasted sesame oil
   • 3 cloves garlic
3. 3

   Cook the carrot, then the courgette, then the mushrooms in a hot pan, about 90 seconds each, seasoning each one and setting it aside on its own.

   For this step

   • 1 carrot
   • 1 courgette
   • 100 g shiitake mushrooms
4. 4

   Blanch the beansprouts for 1 minute and dress them the same way.

   For this step

   • 1 cup (75 g) beansprouts
5. 5

   Fry the beef hard for 3 minutes until browned, then fry the eggs so the whites are set and the yolks still run.

   For this step

   • 250 g beef mince or thin sliced steak
   • 2 eggs
6. 6

   Pile the rice into two bowls, arrange the vegetables and beef in wedges on top, sit the egg in the middle and add gochujang on the side.

   For this step

   • 250 g beef mince or thin sliced steak
   • 2 cups (350 g) short grain rice
   • 2 tbsp gochujang

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