Name: Bibimbap
Yield: 4
Cuisine: South Korea
Ingredients: 3 cups cooked short-grain rice; 8 oz beef, thinly sliced; 3 tablespoons soy sauce; 1 tablespoon sesame oil; 2 carrots, julienned; 2 zucchini, julienned; 8 oz spinach; 8 oz bean sprouts; 4 eggs; Gochujang, to serve

Where it comes from

The name means 'mixed rice', and it is a colorful everyday meal as well as a showpiece of Korean cooking. The version from Jeonju is especially well known.

Explore the cuisine of South Korea.

Recipe

Make Bibimbap at home

Serves 4Time 50 minutes

Ingredients

3 cups cooked short-grain rice
8 oz beef, thinly sliced
3 tablespoons soy sauce
1 tablespoon sesame oil
2 carrots, julienned
2 zucchini, julienned
8 oz spinach
8 oz bean sprouts
4 eggs
Gochujang, to serve

How it's made

Marinate the beef with 1 tablespoon soy sauce, 1 teaspoon sesame oil, garlic and a pinch of sugar.
Blanch spinach and bean sprouts separately, squeeze dry and season each with sesame oil and salt.
Saute carrots and zucchini each briefly in a little oil with a pinch of salt.
Stir-fry the beef until cooked through.
Fry the eggs sunny side up.
Divide rice among bowls, arrange toppings in sections, top with an egg and gochujang, and mix well.