Korean Bibimbap Bowl

Ingredients

• 100g brown rice
• 100g ground beef
• 1 carrot, julienned
• 50g spinach
• 50g bean sprouts
• 1 egg
• 1 tbsp gochujang
• 1 tsp sesame oil

Preparation

1. 1

   Cook brown rice according to package instructions until fluffy. Keep warm.

2. 2

   Blanch spinach in boiling water for 30–40 seconds, then drain and squeeze out excess water. Lightly season with a pinch of salt and a few drops of sesame oil.

3. 3

   Quickly blanch bean sprouts in boiling water for 1–2 minutes, then drain and set aside.

4. 4

   Julienne the carrot and sauté it in a lightly oiled pan for 2–3 minutes until slightly tender but still crisp.

5. 5

   Heat sesame oil in a pan over medium-high heat, add ground beef, and cook for 6–8 minutes until fully browned. Season lightly with salt.

6. 6

   Fry the egg in a non-stick pan until the white is set but the yolk remains runny (or to your preference).

7. 7

   Assemble the bowl by placing warm rice at the base, then neatly arranging spinach, carrots, bean sprouts, and beef in sections on top.

8. 8

   Place the fried egg in the center and add gochujang on the side or drizzle on top.

9. 9

   Mix everything together before eating so the flavors combine evenly.