Korean Bibimbap Bowl with Beef and Fried Egg

Ingredients

• 180 gRice
• 360 mlWater
• 5 gSalt
• 250 gBeef
• 40 mlSoy sauce
• 20 mlSesame oil
• 3 cloveGarlic
• 10 gGinger
• 8 gSugar
• 15 mlVinegar
• 120 gCarrot
• 150 gZucchini
• 150 gMushroom
• 150 gSpinach
• 100 gCucumber
• 20 mlRapeseed oil
• 35 gGochujang
• 10 gHoney
• 2 pcsEgg
• 5 gSesame

Instructions

1. 1

   Cook the rice

   • Rinse rice thoroughly
   • Bring to a boil with water
   • Simmer on low heat until tender
   • Rest covered
2. 2

   Marinate the beef

   • Slice beef into thin strips
   • Whisk marinade
   • Massage into the beef
   • Let it sit briefly
3. 3

   Cut the vegetables

   • Cut carrots into thin matchsticks
   • Cut zucchini into sticks
   • Slice mushrooms
   • Wash spinach thoroughly
   • Cut cucumber into thin sticks
4. 4

   Sauté vegetables briefly

   • Heat a pan
   • Sauté carrots briefly
   • Sauté zucchini briefly
   • Sear mushrooms well
   • Wilt spinach
   • Season with salt
5. 5

   Season the spinach

   • Squeeze spinach lightly
   • Mix with sesame oil and garlic
   • Sprinkle with sesame seeds
6. 6

   Sear the beef

   • Heat the pan very hot
   • Sear beef in batches
   • Let it caramelize briefly
   • Keep warm
7. 7

   Stir the gochujang sauce

   • Stir until smooth
   • Taste and adjust
   • Set aside
8. 8

   Fry the eggs

   • Heat the pan
   • Crack in the eggs
   • Cook until set
   • Season with salt
9. 9

   Assemble the bowl

   • Divide rice between bowls
   • Arrange vegetables separately on top
   • Add the beef
   • Top with a fried egg
   • Serve with cucumber and sauce