Bibimbap

• 4 u Egg
  Swaps (2)
• 4 tablespoons Soy sauce (for the marinade and vegetables)
  Swaps (1)
• 3 cloves Garlic (chopped)
• 2 u Carrot (in thin matchsticks)
• 200 g Spinach
• 1 u Courgette (in thin matchsticks)
• 1 tablespoon Sesame seeds (toasted)
• Salt (to taste)
• 3 teaspoons Sugar (for the marinade and sauce)
• 2 tablespoons Vegetable Oil
• 1 tablespoon Rice Vinegar
• 200 g Bean Sprouts
• 4 tablespoons Sesame Seed Oil
• 150 g Shiitake Mushrooms (sliced)
• 3 tablespoons Gochujang (Korean chilli paste)
• 400 g Sushi Rice (or short-grain rice)
• 300 g Beef Flank Steak (in very thin strips)
• 150 g Kimchi (to serve) (optional)

Instructions

1. 1

   Rinse the rice until the water runs clear and cook it according to the packet. Mix the beef with 2 tablespoons of soy sauce, 2 teaspoons of sugar, half the garlic and 1 tablespoon of sesame oil and leave it to marinate.

   25 min

2. 2

   For the sauce, mix the gochujang with 1 tablespoon of sesame oil, the rice vinegar, 1 teaspoon of sugar and a tablespoon of water.

3. 3

   Blanch the spinach and bean sprouts separately, a minute each. Drain well and season each with a pinch of salt, garlic and a few drops of sesame oil.

   3 min

4. 4

   In a frying pan with a little vegetable oil, stir-fry the carrot, courgette and mushrooms separately, each with a pinch of salt (and the mushrooms with a splash of soy sauce), until tender. Keep them in separate piles.

   10 min

5. 5

   Stir-fry the beef over high heat in the same pan just until cooked. Then fry the eggs, keeping the yolks runny.

   6 min

6. 6

   Divide the hot rice between bowls and arrange each vegetable in its own pile on top, with the beef and fried egg in the middle. Sprinkle with sesame and serve with the gochujang sauce and kimchi; everyone mixes their own bowl.