Bibimbap

Ingredients

• Short-grain rice (Sushi or Originario type)250 g
• Beef sirloin, thinly sliced200 g
• Fresh spinach150 g
• Carrots2 pieces
• Soybean sprouts100 g
• Large eggs2 pieces
• Gochujang paste (Korean fermented chili)40 g
• Toasted sesame oil15 ml
• Soy sauce20 ml
• Granulated sugar5 g
• Minced garlic5 g
• Sesame seeds2 g
• Fine salt3 g

Allergens

Gluten, Sesame, Soy, Eggs

Method

1. Wash the rice under running water until clear, then cook using the absorption method (1:1.2 rice to water ratio) for 12-15 minutes. Let it rest covered.
2. Slice the beef into thin strips and marinate with half of the soy sauce, sugar, minced garlic, and a teaspoon of sesame oil for 20 minutes.
3. Blanch the soybean sprouts in lightly salted boiling water for 2 minutes, drain, and season with a drizzle of sesame oil.
4. Blanch the spinach in the same water for 30 seconds, squeeze out excess water thoroughly, and season with a pinch of salt and sesame oil.
5. Julienne the carrots and sauté in a pan with a drop of oil and a pinch of salt for 3-4 minutes, keeping them crunchy.
6. Heat a non-stick pan over high heat and sear the beef quickly for 2-3 minutes until browned and caramelized.
7. In a separate pan, fry the eggs 'sunny side up' keeping the yolk runny (about 3 minutes over medium heat).
8. Assemble the bowl: place the rice at the base, arrange vegetables and beef in a radial pattern on top. Finish with the egg in the center, gochujang paste on the side, and a sprinkle of sesame seeds.