Korean Bibimbap

• 200g white rice
• 150g minced beef
• 1 julienne carrot
• 1 julienne zucchini
• 100g spinach
• 100g shiitake mushrooms
• 2 eggs
• 3 cda gochujang
• 2 cda soy sauce
• 1 cda sesame oil
• 1 cda sesame seeds

👨‍🍳 Step-by-step instructions

1. 1

   Cook the rice in the Japanese style (without salt).

2. 2

   Sauté the beef with soy sauce and garlic for 5 minutes.

3. 3

   Sauté each vegetable separately with a touch of sesame oil.

4. 4

   Boil the spinach for 30 seconds and drain.

5. 5

   Arrange rice in bowls, topped with beef and vegetables in sections.

6. 6

   Top with a fried egg and a drizzle of gochujang.

7. 7

   Sprinkle sesame seeds and serve, mixing everything at the table.

💡 Chef's tip

For the famous crispy rice at the bottom, heat the stone bowl in the oven or in a hot dry pan before assembling.

📝 Our take

Bibimbap is the Korean answer to "I want to eat healthily and deliciously." It is practically impossible to do badly. The key is in the arrangement: each vegetable prepared separately, each one seasoned differently, so the bowl has visual contrast and flavor contrast before mixing. The fried egg on top with the runny yolk becomes the sauce when stirred.

🍷 Wine & food pairing

Makgeolli (cloudy Korean rice wine) or cold Hite beer. The gochujang has a sweet-spicy heat that calls for something refreshing and slightly acidic.