Bibimbap rice bowls

Korea's famous mixed rice bowl: warm rice topped with neat piles of seasoned veg, savoury beef and a fried egg, finished with gochujang sauce. Everyone stirs their own together at the table.

Ingredients

• 300 g Jasmine rice, or short-grain rice
• 300 g Beef mince
• 20 ml Soy sauce
• 0.2 Garlic, 2 cloves, crushed
• 5 g Soft brown sugar
• 5 ml Sesame oil
• 30 ml Vegetable oil
• 200 g Spinach
• 150 g Carrots, cut into matchsticks
• 1 Courgettes, cut into matchsticks
• 150 g Mushrooms, sliced
• 150 g Beansprouts
• 5 ml Sesame oil
• 3 g Salt
• 4 Eggs
• 60 g Gochujang
• 10 ml Sesame oil
• 10 g Soft brown sugar
• 10 ml Rice vinegar
• 5 g Sesame seeds

Method

1. Rinse the rice and cook it. Drain and keep covered.
2. Stir the gochujang, sesame oil, sugar, vinegar and 1 tablespoon of water together and scatter with the sesame seeds.
3. Pour boiling water over the spinach in a colander, squeeze it dry and toss with a few drops of the sesame oil and a pinch of salt.
4. Heat a little vegetable oil in a frying pan and stir-fry each vegetable in turn (carrots, courgettes, mushrooms, then beansprouts) for 2–3 minutes with a pinch of salt, keeping them in separate piles on a plate.
5. Mix the soy sauce, garlic, sugar and sesame oil. Fry the mince in the same pan until browned, then add the soy mixture and cook until sticky.
6. Fry the eggs in a little oil until the whites are set and the yolks runny.
7. Divide the rice between bowls, arrange the veg and beef on top in little piles and top with an egg. Serve the gochujang sauce for everyone to add as much as they like, then mix it all up.