Korean · 45 min · serves 2

Bibimbap at home

Kept by The Bhook kitchen

Ingredients

• 2 bowls rice
• 150 g minced beef
• 1 carrot
• 150 g spinach
• 100 g bean sprouts
• 4 shiitake mushrooms
• 2 eggs
• 3 tbsp gochujang
• 2 tbsp sesame oil
• 2 cloves garlic

Method

1. Season and fry the beef with garlic and a little soy until dark.
2. Cook each vegetable separately. Carrot briefly, spinach blanched and squeezed, sprouts boiled, mushrooms fried. And dress each with sesame oil and salt.
3. Fry the eggs so the yolks stay runny.
4. Arrange everything over hot rice in sections, put the egg in the middle, and serve gochujang alongside.
5. Mix hard at the table before eating.

Keeping the vegetables separate until the table is the whole idea.