Mitmita Butter Kitfo Bibimbap (Ethiopian x Korean)

Method

1. Bring water to a boil in a 18 cm pot over high heat, add the sprouts and blanch for 2 min. Rinse under cold water, squeeze dry, and toss with half the salt and half the sesame oil.

   Add in this stepMung bean sprouts 100 gSalt ¼ tspToasted sesame oil 1 tsp

   high heat

2. Cut the carrot into thin matchsticks and the kale into ribbons, stems removed. Heat part of the vegetable oil in a 24 cm pan over medium heat, cook the carrot first, then add the kale and the rest of the salt and stir for 4 min until just wilted. Set aside.

   Add in this stepVegetable oil 0.9 tbspCarrot ½Kale 120 gSalt ¼ tsp

   medium heat

3. Melt the ghee in the same pan over low heat, add the minced garlic and cook for 1 min until fragrant, then stir in most of the mitmita right away. Garlic and chili burn easily, so keep the heat low.

   Add in this stepGhee 25 gGarlic cloves 2Mitmita (or cayenne) ¾ tsp

   low heat

4. Turn the heat up to medium-high heat, add the beef and break it up with a spatula as it cooks for 5 min, until no pink remains and the juices have evaporated. Stir in the soy sauce. For larger amounts use a 24 cm pan.

   Add in this stepLean ground beef 200 gSoy sauce 2 tsp

   medium-high heat

5. Heat the rest of the vegetable oil in a 24 cm pan over medium heat, crack in the eggs and fry for 2 min, until the whites are fully set and the yolks still wobble.

   Add in this stepEggs 2Vegetable oil 0.6 tbsp

   medium heat

6. Mix the gochujang, honey, remaining mitmita and remaining sesame oil into a sauce. Put the rice in bowls, arrange the sprouts, carrot, kale and beef around it and place a fried egg and some ayib in the centre. Sprinkle with sesame seeds and sliced scallions and serve with the sauce to mix in.

   Add in this stepGochujang (Korean chili paste) 1 tbspHoney 1 tspMitmita (or cayenne) ¼ tspToasted sesame oil 1 tspWarm cooked short-grain rice 400 gAyib or ricotta 60 gToasted sesame seeds 1 tspScallions 1