Easy bibimbap

• thin beef steak100g g
• light soy sauce↗2 tsp tsp

  plus extra for serving

• rice↗120g g
• sunflower oil↗
• carrot↗1

  julienned

• spinach↗50g g
• eggs↗2
• toasted sesame↗½ tsp toasted tsp

  toasted

• fresh ginger root↗thumb sized piece of

  peeled and sliced into thin strips

• gochujang↗2 tbsp tbsp

  or 4 tsp ssirachi and 2 tsp white miso paste

• toasted sesame↗2 tsp tsp
• apple cider vinegar↗2 tsp tsp
• light soy sauce↗4 tsp tsp

Step-by-step instructions

1. 1

   Place the steak in a bowl and add soy sauce.

2. 2

   Cook the rice according to the package instructions. Meanwhile heat 1 tsp oil in a pan or wok, then add the steak, leaving the soy sauce in the bowl. Quickly stir‑fry over high heat until nicely browned, then set on a board and cover with foil to rest. Now stir‑fry the carrot in the same pan, constantly stirring, 2‑3 minutes until it begins to soften, then transfer to a plate. Add the spinach and stir‑fry until it just wilts (about a minute). Finally fry the eggs, adding a little extra oil if the pan is dry.

3. 3

   When the rice is ready, drain the water and divide it into 2 bowls. Slice the steak and place it on top of the rice. Add a portion of the cooked carrot, then the spinach and finally the ginger. Sprinkle sesame on top. In a bowl mix all the sauce ingredients and serve it together with the rice. The best way to eat is to pour a generous amount of sauce, break the egg and mix everything so the sauce and runny yolk coat the vegetables and steak.