Bibimbap

Korea's mixed rice bowl: rice topped with marinated ribeye, sautéed vegetables, a fried egg and a spicy pepper-paste sauce. A filling bowl and a source of protein.

Ingredients

• 800 g cooked white rice
• 300 g beef ribeye
• 35 g (2½ tbsp) soy sauce
• 10 g (2 tsp) sugar
• 10 g (2 cloves) garlic
• 20 g (1½ tbsp) sesame oil
• 120 g carrot
• 200 g spinach
• 150 g zucchini
• 150 g mushrooms
• 200 g (4) eggs
• 40 g (2 tbsp) red pepper paste
• 30 g (2 tbsp) sunflower oil
• 8 g (1 tbsp) sesame seeds
• 4 g (¾ tsp) salt

Instructions

1. 1

   Slice the ribeye into thin strips. Crush the garlic and toss it with the beef, 2 tbsp of the soy sauce, half the sugar and half the sesame oil; marinate for 15 minutes.

2. 2

   Make the sauce: stir the red pepper paste with the remaining soy sauce, the remaining sugar and half of the remaining sesame oil until smooth.

3. 3

   Cut the carrot and zucchini into matchsticks and slice the mushrooms. In a wide skillet, sauté each vegetable separately with a spoonful of sunflower oil and a pinch of salt over medium-high heat for 2-3 minutes; wilt the spinach last for 1 minute and toss it with the last of the sesame oil.

4. 4

   In the same skillet, stir-fry the beef over high heat for 3-4 minutes until the juices evaporate and it lightly caramelizes.

5. 5

   Fry the eggs in the remaining sunflower oil for 3 minutes, keeping the yolks runny.

6. 6

   Divide the hot rice among 4 bowls; arrange the vegetables and beef in sections on top and place an egg in the center. Sprinkle with sesame seeds and serve with the sauce; mix before eating.

Nutrition

Per serving