Crispy Bibimbap Rice Bites

Method

1. Season the warm rice with the vinegar, sesame oil and salt, folding it with a spatula. Line a 15 cm square container with plastic wrap, add the rice and press it firmly with the back of a spoon into an even 1.5 cm layer. Cover and chill for at least 30 minutes (overnight makes it even easier to cut).

   Add in this stepWarm cooked rice 360 gRice vinegar 2 tspToasted sesame oil (for the rice) 2 tspSalt 1.4 pinch

2. Heat a little oil in a pan over medium-high heat and cook the ground beef for 3 min, then add the gochujang, soy sauce, honey and garlic and stir-fry until dry. Take it off when there is no liquid left and the sauce clings stickily to the meat.

   Add in this stepCooking oil ½ tbspGround beef 100 gGochujang (for the beef) 2 tspSoy sauce 1 tspHoney 1 tspMinced garlic 1 tsp

   medium-high heat

3. Beat the eggs with a pinch of salt. Wipe a pan with a thin film of oil and, over low heat, cook 1 thin omelet sheet(s), about 1½ minutes each, 1 min 30 sec in total. When the top looks dry, slide it out without flipping, let it cool, roll it up and slice into thin ribbons.

   Add in this stepEggs 1Salt 1.4 pinchCooking oil ¼ tbsp

   low heat

4. Cut the carrot and cucumber into fine 4 cm matchsticks and toss with a pinch of salt, the sesame oil and half the sesame seeds. Thinly slice the scallions, and stir the gochujang into the mayonnaise.

   Add in this stepCarrot 50 gCucumber 60 gSalt 1.4 pinchToasted sesame oil (for the vegetables) 1 tspToasted sesame seeds ½ tspScallions 1Mayonnaise 2 tbspGochujang (for the mayo) 1 tsp

5. Lift the chilled rice out using the plastic wrap and cut it into 3.5 cm squares with a wet knife. Heat a generous layer of oil in a 26 cm pan over medium-high heat and fry the squares, not touching each other, for 3 min per side. If they don't all fit, fry in 2 batch(es). Don't move them for the first minute; flip when the bottom is deep golden and firm.

   Add in this stepCooking oil 1¾ tbsp

   medium-high heat

6. Drain the squares briefly on paper towel and arrange on a plate. Pipe a little gochujang mayo on each, top with the beef, the vegetable slaw and the egg ribbons, sprinkle with scallions and the remaining sesame, and serve right away.

   Add in this stepToasted sesame seeds ½ tsp