Beef Bibimbap

Ingredients

• 400g beef sirloin or rump, sliced thinly
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon brown sugar
• 3 garlic cloves, minced
• 200g spinach
• 2 carrots, julienned
• 200g beansprouts
• 150g shiitake mushrooms, sliced
• 4 eggs
• 4 cups cooked short-grain rice
• 3 tablespoons gochujang
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• Toasted sesame seeds
• Neutral oil

Before you cook

• Marinate the sliced beef in the soy sauce, sesame oil, sugar and half the garlic for at least 20 minutes.
• Julienne the carrots and slice the mushrooms.
• Mix the gochujang, rice vinegar and honey with a splash of water to make a pourable sauce.

Steps

1. Blanch the spinach for 30 seconds, drain, squeeze out the water and toss with a little sesame oil, salt and the remaining garlic.
2. Blanch the beansprouts for 2 minutes and dress them the same way.
3. Fry the carrots in a little oil for 2 minutes until just tender, then set aside.
4. Fry the mushrooms until browned and season with a splash of soy.
5. Get the pan very hot and sear the marinated beef in a single layer for 2 minutes, working in batches so it browns rather than steams.
6. Fry the eggs so the whites are set and the yolks still runny.
7. Divide the warm rice between four bowls.
8. Arrange the vegetables and beef in separate piles on top of the rice.
9. Slide an egg into the centre of each bowl and scatter over sesame seeds.
10. Serve with the gochujang sauce and stir everything together before eating.