Korean Bibimbap

Ingredients

• 2 cups cooked rice
• 200g beef mince
• 2 carrots, julienned
• 1 courgette, julienned
• 100g spinach, blanched
• 1 cup beansprouts, blanched
• 2 eggs
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• For the sauce: 2 tbsp gochujang, 1 tbsp honey, 1 tbsp sesame oil, 1 tsp rice vinegar, 1 garlic clove grated
• Sesame seeds

Instructions

1. Cook the beef with soy sauce and sesame oil until browned.
2. Sauté the carrot and courgette separately in a little oil with a pinch of salt.
3. Dress the blanched spinach and beansprouts each with a little sesame oil and salt.
4. Mix the gochujang sauce ingredients together.
5. Fry the eggs sunny-side up.
6. Arrange rice in bowls, top with the meat and vegetables in sections, set the egg in the middle, and add a spoon of sauce.
7. Mix it all together at the table.

Serving suggestions

• Mix everything thoroughly before eating.

Storage & reheating

Components keep separately for 2 days; assemble fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions