Beef Bibimbap

Instructions

1. 1

   Coarsely grate the carrots. Remove any tough mushroom stems and thinly slice the caps. Rinse and drain the bean sprouts, and finely grate the garlic and ginger. Rinse the raw rice in a sieve and drain well.

2. 2

   Put the rice and 600 ml water in a 20 cm saucepan with a tight-fitting lid. Bring to a boil over medium-high heat, about 5 minutes. Cover, reduce to very low heat and cook for 15 minutes. Remove from the heat and leave covered for 10 minutes, then fluff.

3. 3

   While the rice comes to a boil, stir together the gochujang, rice vinegar, 15 ml soy sauce, 10 ml sesame oil, garlic and ginger. Set the dressing aside and begin cooking the toppings while the rice simmers.

4. 4

   Heat 5 ml canola oil in a deep 30 cm frying pan over medium-high heat. Add the carrots and mushrooms and cook for 5 minutes, stirring frequently. Add the bean sprouts, salt and 30 ml water. Cover and cook for 4 minutes, until the sprouts are thoroughly steaming hot and the vegetables are tender. Uncover and stir for 1 minute to evaporate excess moisture. Transfer to a bowl and cover to keep warm.

5. 5

   Add the beef to the same pan over medium-high heat. Cook for 6–8 minutes, breaking it into small crumbles, until browned and cooked to 71°C/160°F on a food thermometer. Stir in the remaining 30 ml soy sauce, remaining 10 ml sesame oil and black pepper during the final minute. Transfer to another bowl and cover.

6. 6

   Reduce the pan heat to medium and add the remaining 10 ml canola oil. Crack the eggs individually into a small bowl and slide them into the pan. Add the remaining 15 ml water around the edge, cover and cook for 4–6 minutes, until the whites and yolks are set and reach 71°C/160°F.

7. 7

   Divide the hot rice among four bowls. Arrange the vegetables and beef over the rice, add one fried egg to each bowl and spoon over the dressing. Serve immediately, mixing the toppings into the rice before eating.