Serves 2
Ready in 1.5H
150 grams fresh spinach
200 grams beef carpaccio
150 grams soy sprouts
150 grams mushrooms (shitake or button)
1 zucchini
1 big carrot
2 eggs
200 grams rice (steamed or boiled)
5 garlic cloves finely chopped
sesame seeds oil
salt
2 tbs brown sugar
3 tbs soy sauce
to serve:
korean hot pepper paste ( gochujang)
sesame seeds oil
Boil the baby spinach for 1 minute, drain and let cool down. Squeeze them and drain the water in excess. Season with half tsp of garlic, 1 tbs soy sauce and 1 tbs sesame seeds oil.
Boil for 6/7 minutes the soy sprouts. Drain well. Season with half tsp garlic, salt and 2 tbs sesame seeds oil.
Stir fry for 10/12 minutes (high heat) the sliced mushrooms with 1 tbs of sesame seeds oil. Season with 2 tbs soy sauce, 1 tbs sesame seeds oil and 1 tsp brown sugar, stir fry for other 2/3 minutes. Set aside.
Stick the zucchini and the carrots and Stir fry them separately quickly for 5/6 minutes with a tbs of sesame seeds oil. Season with salt. Set aside.
Stir fry for a couple of minutes the sliced meat with 2 tbs of vegetable oil, add 1 tsp of garlic, 1 tsp brown sugar, 2 tbs sesame seeds oil, stir fry for 2 minutes more season with pepper and set aside.
Steam the rice, heat your dolsot (the stone bowl – if you do not have it you can use a normal hot bowl) and compose your bibimbap.
When you are ready to serve, fry the eggs.
Put the hot rice at the bottom and top with the fried egg and with meat and vegetables all around.
Serve hot with gochujang and sesame seed oil. Mix everything well before tasting it!
