Bibimbap

Method

1. Mix the ground beef with the soy sauce, sugar, garlic and sesame oil, squeezing it with your hands, and leave it to marinate. Meanwhile, cut the carrot and zucchini into matchsticks 5 cm long and 3 mm thick, and slice the shiitake caps 3 mm thick (discard the stems). In a small bowl, stir together the gochujang, sugar, sesame oil and water to make the sauce.

   Add in this stepGround beef 100 gSoy sauce 2 tspSugar 1 tspMinced garlic 1 tspToasted sesame oil 1 tspGochujang (Korean chili paste) 2 tbspSugar (for the sauce) 1 tspToasted sesame oil (for the sauce) 2 tspWater 2 tsp

2. Half-fill a 20 cm pot with water, bring it to a rolling boil over high heat and add a pinch of salt. Blanch the bean sprouts for 1 min and lift them out with a sieve, then blanch the spinach in the same water for 30 sec and rinse it right away under cold water. Squeeze both firmly to remove the water, then season each with half of the vegetable salt, sesame oil and garlic, tossing with your fingers.

   Add in this stepMung bean sprouts (or soybean sprouts) 120 gSpinach 120 gSalt (for the vegetables) 2½ pinchToasted sesame oil (for the vegetables) 2 tspMinced garlic (for the vegetables) 1 tsp

   high heat

3. Heat a little oil in a 24 cm frying pan over medium heat. Stir-fry the carrot for 1 min 30 sec until just softened, season with a pinch of salt and set aside. In the same pan, stir-fry the zucchini and shiitake for 2 min, until the zucchini turns slightly translucent and the mushrooms look juicy, then season with a pinch of salt and set aside.

   Add in this stepCooking oil ¾ tbspCarrot 60 gZucchini (or Korean squash) 100 gFresh shiitake mushrooms 2Salt (for the vegetables) 2½ pinch

   medium heat

4. Add the marinated beef to the same pan and stir-fry over medium-high heat for 2 min 30 sec, breaking it into small crumbles with a spatula. Turn off the heat when no pink remains and the liquid in the pan has almost evaporated.

   medium-high heat

5. Wipe the pan with paper towel, add the remaining oil and crack in the eggs. Fry over medium heat for 2 min 30 sec, until the whites are fully set with lightly golden edges but the yolks still wobble.

   Add in this stepCooking oil ¾ tbspEggs 2

   medium heat

6. Put the warm rice in bowls and arrange the spinach, sprouts, carrot, zucchini, shiitake and beef in a circle on top, alternating the colors. Place a fried egg in the center and add a spoonful of the sauce and the sesame seeds. Just before eating, break the yolk and mix everything thoroughly with a spoon.

   Add in this stepFreshly cooked short-grain rice 420 gToasted sesame seeds 1 tsp