Korean bibimbap with gochujang and sesame oil

Ingredients

Rice

• 400 g cooked short-grain rice (preferably day-old)
• 2 tbsp sesame oil
• 1 tsp salt

Beef

• 300 g sirloin, very thinly sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 garlic clove, crushed
• 1 tsp sugar
• 1 tsp toasted sesame seeds

Veg

• 200 g spinach, blanched and squeezed
• 200 g bean sprouts, blanched
• 1 carrot, julienned
• 200 g shiitake mushrooms, sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil

Top

• 4 eggs
• 4 tbsp gochujang
• 2 tbsp sesame oil
• Toasted sesame seeds, sliced scallion

Method

1. Rice. Toss warm rice with sesame oil and salt. Divide between 4 bowls.
2. Beef. Combine beef with soy, sesame oil, garlic, sugar, sesame seeds. Marinate 15 minutes. Stir-fry 3-4 minutes in a hot pan.
3. Veg. Sauté each veg separately with a splash of soy/sesame oil until just tender. Season.
4. Eggs. Fry sunny-side up so the yolk stays runny.
5. Assemble. Pile each veg and the beef in separate sections over the rice. Crown with a fried egg.
6. Serve. With gochujang, sesame oil, and sesame seeds on the side. Mix at the table.

Tips

• Mix it properly at the table. The gochujang + sesame oil is the dressing.
• Use day-old rice. Fresh rice = claggy bowl that won’t toss.
• Runny yolk is non-negotiable. The yolk ties the whole bowl together.