Bibimbap

Bibimbap is the iconic bowl of Korean cuisine: separately prepared vegetables, fried meat and a fried egg arranged over warm rice, with spicy gochujang sauce. The point is the variety of colours and textures in one bowl.

For the base:

1. Cook the 200 g rice and keep it warm.

2. Cut the 200 g beef into thin strips and, after a short marinating in the soy-and-garlic marinade mixed from the sauce, fry it quickly.

3. Fry a fried egg from the 2 eggs.

For the vegetables:

4. Wilt the 100 g spinach, cut the 1 carrot and the 1 courgette into thin strips, and fry them separately and quickly so they keep their colour and crunch.

For the sauce and assembly:

5. Mix the 2 tablespoons gochujang, the 1 tablespoon soy sauce and the 1 tablespoon sesame oil.

6. Put the warm rice in a bowl, arrange the meat and vegetables over it in groups, the fried egg on top, and drizzle with the sauce. Mix it together before eating.

Tip: Prepare the vegetables separately and arrange them side by side – the point of bibimbap is the neatly arranged, colourful bowl.