for 4 person

Meat

1 ½ tbsp	soy sauce
1 tsp	sesame oil
½ tsp	cane sugar
2	garlic clove, pressed
200 g	minced meat (beef)
a little	sesame oil

Sauce

2 ½ tbsp	sesame seeds, toasted
3 tbsp	Gochujang paste (chili paste)
1 ½ tbsp	sesame oil
½ tbsp	soy sauce
½ tbsp	apple vinegar
3 tsp	cane sugar
2	garlic clove, pressed

Rice

200 g	risotto rice
3 dl	water

Vegetables

	peanut oil for stir-frying
3	pak choi, julienned
1	carrot, julienned
150 g	shiitake mushroom, thinly sliced
150 g	bean sprouts
½ tsp	salt to taste

Eggs

1 tsp	peanut oil
4	fresh eggs
	salt and pepper to taste

Bibimbap

1	nori sheet, cut into approx. 2 cm strips

How it's done

Meat

Combine the soy sauce, oil, cane sugar and garlic in a bowl. Add the meat, mix, cover and marinate for approx. 30 mins. Heat the oil in a non-stick frying pan. Stir fry the meat for approx. 5 mins., remove.

Sauce

In a small bowl, mix the sesame with all the other ingredients up to and including the garlic.

Rice

Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Bring the water and rice to the boil, cover the rice and simmer over a low heat for approx. 10 mins., turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. Separate the rice with a fork, mix with half of the sauce.

Vegetables

Heat a dash of oil in a frying pan. Stir fry the pak choi, carrots, mushrooms and bean sprouts in batches for approx. 5 mins. each, remove from the pan and season with salt.

Eggs

Heat the oil in a non-stick frying pan. Crack open the eggs, slide them carefully into the frying pan one at a time. Fry over a low heat until the egg whites are set but the yolks are still runny, season.

Bibimbap

Serve the meat, rice, vegetables and fried eggs in a bowl. Top with the nori strips and serve with the remainder of the sauce.

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