Korea's iconic bibimbap is a healthy, delicious and easy meal to make! This version is cooked in a stone bowl (dolsot), so it stays hot and the rice at the bottom turns lovely and crispy.
Bring a pan of water to the boil with a pinch of salt. Blanch the spinach for about 30 seconds, drain, then squeeze out the water.
2
Prepare the beansprouts the same way, but boil them for 3 minutes.
3
Put the beef in a large bowl. Add 2 tbsp soy sauce, 1 tbsp sesame oil, 2 tbsp sugar, 1 tbsp mirin and a pinch of black pepper, and mix. Leave to marinate for about 20 minutes. Meanwhile, cut the vegetables into thin matchsticks (julienne).
4
Stir-fry the courgette, carrot, shiitake mushrooms and beef over a medium heat, one at a time. Fry the eggs, keeping the yolks runny.
5
For the gochujang sauce, mix 2 tbsp gochujang (Korean red pepper paste), 1 tbsp sesame oil, 1 tbsp sesame seeds, 1½ tsp minced garlic and 1 tbsp sugar.
6
Brush the stone bowl (dolsot) generously with sesame oil. Add the rice, then arrange the cooked vegetables and beef on top. Cover with the lid and heat on the hob over a medium heat until you hear the rice crackle (about 5 minutes).
7
Top with a fried egg and a spoonful of gochujang sauce. Mix everything together and enjoy!
Ingredients
−2 people+
CJ Cooked Rice (210G*3)2 pouches (2 × 210 g)
Spinach50 g
Bean sprout150 g
Carrot100 g (about 1 small carrot), cut into matchsticks
Courgette120 g (about ½ courgette), cut into matchsticks
