Bibimbap
Bibimbap's origins are traced to the Korean practice of mixing leftover side dishes with rice at the end of new year's eve to ensure no food was wasted.
The harmony bowl — steamed rice with seasoned vegetables, gochujang, sesame oil and a fried egg. Mixed together at the table in a ritual that gives the dish its name.
Ingredients
Method
Season beef mince with soy sauce and sesame oil. Fry until cooked.
Blanch spinach and bean sprouts separately 1 minute. Squeeze dry. Season each with sesame oil, soy sauce and garlic.
Stir-fry carrots, courgettes and mushrooms separately in sesame oil, seasoning each lightly.
Fry eggs sunny side up.
Divide rice between bowls. Arrange each vegetable, beef and egg in separate sections.
Place a spoonful of gochujang mixed with sesame oil in the centre. Mix vigorously at the table before eating.
Mix everything thoroughly — the joy of bibimbap is in the mixing. Don't be half-hearted. Mix until the egg yolk coats the rice and the gochujang is fully distributed.
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