Bibimbap

Method

1. 1

   Rinse the rice until the water runs nearly clear, then cook it with an equal volume of water: boil, cover, 13 minutes on low, 10 minutes rest.

2. 2

   Blanch the spinach 30 seconds and the soybean sprouts 3 minutes; squeeze dry and season each separately with sesame oil, garlic and salt.

   💡 Season each vegetable on its own — bibimbap's magic is many distinct flavors, not one.

3. 3

   Stir-fry the carrot, zucchini and mushrooms one after another in a lightly oiled hot pan, a few minutes each, salting lightly as you go.

4. 4

   Brown the beef with the soy sauce, remaining garlic and a teaspoon of sesame oil until the liquid cooks off, about 5 minutes.

5. 5

   Fry the eggs sunny-side up, keeping the yolks soft — they become part of the sauce.

6. 6

   Mound warm rice into bowls and arrange the vegetables and beef in neat wedges around each, like a color wheel.

7. 7

   Crown with the egg, a spoonful of gochujang and sesame seeds. Serve with instructions: mix everything, thoroughly, immediately.

   💡 For the crackling rice crust, press the assembled bowl into a hot oiled stone pot for a few minutes before serving.