Korean Beef Bibimbap

Ingredients

• 200 g beef mince
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 tsp minced garlic
• 1 tsp sugar
• 1 tbsp gochujang paste
• 1/2 tsp sesame oil
• 1/2 tsp sugar
• 2 tbsp water
• 1/2 tbsp sesame seeds
• 1/2 tsp apple cider vinegar
• 1/2 tsp minced garlic
• 1 medium carrot (peeled)
• 1 courgette
• Handful of beansprouts
• 1 tsp vegetable oil
• 1/4 tsp salt
• 200 g short grain rice ((sushi rice))
• 2 eggs + 1 tbsp oil
• Sprinkle of sesame seeds

Instructions

1. 1

   Add the beef mince to a bowl along with the rest of the marinade ingredients and allow to sit for at least 15 minutes whilst you prepare the rest

2. 2

   Mix all of the sauce ingredients together in a bowl and set aside. You want it to be thin enough to be able to drizzle so add a touch more water if needed

3. 3

   Cook the rice as per the packet instructions with a pinch of salt

4. 4

   Julienne (cut into matchsticks the carrot and courgette)

5. 5

   Heat a small amount of the oil in a frying pan over a medium/low heat. Add the carrot and cook slowly until they have taken on some colour and softened. Season with a pinch of salt and set aside - you may want to keep them in a very low temperature oven on the bottom shelf to keep them warm once cooked

6. 6

   Repeat with the courgette and beansprouts and set aside

7. 7

   Using the same frying pan as you have cooked the vegetables in, on a high heat add the beef mince and cook for 5 minutes or until cooked through and starting to get crispy. Add a small amount of oil if needed

8. 8

   Heat 1 tablespoon of oil in another frying pan and cook the eggs

9. 9

   To serve, add the rice to the bottom of the bowl and flatten the top. Place the cooked vegetables and meat in a circular pattern keeping each ingredient separate

10. 10

    Add the fried egg to the top and drizzle with as much of the gochujang sauce as you want. Finish with a sprinkle of sesame seeds

11. 11

    To eat, mix all of the ingredients together