Bibimbap
A bowl that looks like a colour wheel until you stir it, at which point it becomes lunch and you stop caring about aesthetics. Everything here cooks in one pan, one vegetable at a time.
- Total time
- 18 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Blanch the beansprouts in boiling salted water for 2 minutes, scoop out, then drop the spinach in for 30 seconds; squeeze both dry and dress each separately with a splash of sesame oil and a pinch of salt.
Wipe the pan, add 1 tsp oil over medium-high heat and stir-fry the carrot matchsticks for 2 minutes until just bendy, then set aside.
Turn the heat to high, add the beef with the soy sauce and 1 tsp sesame oil, and stir-fry for 4 to 5 minutes until no pink remains and the mince is cooked right through.
Fry the eggs in a little oil over medium heat for about 3 minutes, basting the whites with hot oil so they set fully while the yolk stays soft; cook them hard if serving anyone who should avoid runny egg.
Pile the hot rice into two bowls, arrange the vegetables and beef in neat wedges on top, and crown each with an egg.
Add the gochujang, remaining sesame oil and sesame seeds, then mix everything violently before the first bite.
Read all that and thought “absolutely not”?
Completely fair. Bibimbap is sitting in the Korean kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Korean kitchen
Chewy, fiery and built for sharing at 1am.