비빔밥Bibimbap

• 400 gcooked short-grain rice, warm 밥
• 150 gspinach 시금치
• 150 gsoybean or mung bean sprouts 콩나물·숙주
• 1carrot, julienned 당근
• 1small zucchini, julienned 애호박
• 4shiitake mushrooms, sliced 표고버섯
• 150 gminced or thinly sliced beef 소고기
• 2eggs 달걀
• 2 tbspgochujang 고추장
• 2 tbspsesame oil, plus more to finish 참기름
• 2 tbspsoy sauce 간장
• 2 tspminced garlic 다진 마늘
• 1 tspsugar and toasted sesame seeds 설탕·통깨

Method

1. Blanch the spinach 30 seconds and the sprouts 3 minutes. Squeeze the spinach dry. Season each with a pinch of salt, a little garlic and sesame oil.
2. Stir-fry the carrot, zucchini and mushrooms separately in a little oil with a pinch of salt, about 1 to 2 minutes each.
3. Season the beef with 1 tbsp soy sauce, 1 tsp sugar, 1 tsp garlic and 1 tsp sesame oil, and stir-fry until cooked.
4. Mix the gochujang with 1 tsp sesame oil, 1 tsp sugar and 1 tsp water to make the sauce.
5. Fry the eggs sunny side up.
6. Put rice in each bowl, arrange the vegetables and beef in sections around it, put the egg in the middle and serve with the sauce. Mix everything well with a spoon before eating.

Cook's note

Use a hot stone bowl brushed with sesame oil and you get dolsot bibimbap with a crisp rice crust.