Bibimbap

Vegetables

• spinach250 g
• bean sprouts200 g
• carrots2
• courgettes1
• shiitake mushrooms150 g
• garlic3 clove
• toasted sesame oil2 tbsp
• soy sauce2 tbsp
• sesame seeds2 tbsp
• salt
• vegetable oil3 tbsp

Beef

• beef sirloin350 g
• soy sauce2 tbsp
• brown sugar1 tbsp
• toasted sesame oil1 tsp
• garlic2 clove
• spring onions1
• black pepper1 pinch

Sauce

• gochujang3 tbsp
• toasted sesame oil1 tbsp
• sugar1 tbsp
• rice vinegar1 tbsp
• garlic1 clove
• sesame seeds1 tsp
• water1–2 tbsp

Assembly

• short-grain rice350 g
• eggs4
• nori (optional)2 sheet
• kimchi (optional)
• water450 ml

Rice, sauce and beef marinade

1. 01

   Rinse the rice under cold running water until it runs clear. Slice the beef thinly across the grain into strips, cut the carrots and courgette into matchsticks, slice the shiitake mushrooms, grate the garlic, chop the spring onion and cut the nori into strips.

2. 02

   Cook the rinsed rice in 450 ml of water: bring it to the boil, cover, turn the heat to its lowest and cook for 15 minutes, then leave it covered off the heat for 10 minutes more. Keep it warm, as the bowl is built on hot rice.

3. 03

   Whisk the gochujang, sesame oil, sugar, rice vinegar, grated garlic and sesame seeds together, loosening with a tablespoon or two of water until the sauce falls thickly off the spoon. Set it aside so the flavours settle.

4. 04

   Mix the beef strips with the soy sauce, brown sugar, sesame oil, garlic, spring onion and black pepper and leave to marinate in the fridge while you cook the vegetables, at least 20 minutes.

Vegetables

5. 05

   Each vegetable is cooked and seasoned on its own, then kept in a separate pile. It takes a few more minutes than throwing them together, and it is the whole point of the dish: every mouthful tastes of one thing until you stir the bowl.

6. 06

   Blanch the spinach in boiling salted water for 30 seconds, drain and refresh under cold water, then squeeze it dry in your hands. Season it with a third of the garlic, 1 tablespoon of sesame oil, a pinch of salt and a scatter of sesame seeds.

7. 07

   Blanch the bean sprouts in the same pan of water for 2 minutes until just tender but still crunchy. Drain well and dress with another third of the garlic, 1 tablespoon of sesame oil, a pinch of salt and a few sesame seeds.

8. 08

   Heat a little vegetable oil in a frying pan over medium-high heat and cook the carrot matchsticks for 2 minutes with a pinch of salt, until bright and barely softened. Lift them out and keep them apart from everything else.

9. 09

   Wipe the pan, add a little more oil and cook the courgette matchsticks for 2 to 3 minutes with a pinch of salt, until just tender. Take it out before it collapses.

10. 10

    Wipe the pan again, add a little more oil and fry the sliced shiitake over high heat for 4 to 5 minutes until browned at the edges and caramelised. Add the remaining garlic and the soy sauce for the final 30 seconds and let it cook away.

Beef

11. 11

    Get the same pan very hot, add the marinated beef in a single layer and sear for 2 to 3 minutes, turning once, until browned and glossy. Cook it in two batches rather than crowding the pan.

12. 12

    Fry the eggs in a little vegetable oil until the whites are set and the yolks are still runny. A soft yolk stirred through the rice is what binds the bowl together.

13. 13

    Divide the hot rice between four wide bowls. Arrange the spinach, bean sprouts, carrot, courgette, mushrooms and beef in neat sections around the edge, leaving the middle clear.

14. 14

    Slide an egg into the centre of each bowl, scatter over the nori strips and add a generous spoonful of the gochujang sauce. Serve with kimchi and the rest of the sauce, and tell everyone to stir the bowl thoroughly before eating.