Beef bibimbap with sautéed vegetables and egg

Ingredients

For 1 serving

• White rice70 g
• Lean ground beef90 g
• Eggs1
• Spinach80 g
• Carrots50 g
• Bean sprouts50 g
• Shiitake mushrooms50 g
• Gochujang15 g
• Soy sauce1 teaspoon
• Sesame oil2 teaspoons
• Sesame seeds1 teaspoon
• Saltto taste

Contains: gluten, eggs, soy, sesame,

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered.
2. Meanwhile bring a small pan of salted water to the boil and blanch the spinach and bean sprouts for 1 minute, until wilted; drain and squeeze well.
3. Peel the carrots and cut into julienne; clean the shiitake mushrooms, remove the stems and slice. Heat half the sesame oil in a frying pan over medium heat and stir-fry the carrots and shiitake for 3 minutes, until just soft; set aside.
4. In the same pan over medium-high heat brown the lean beef mince with the soy sauce for 4 minutes, breaking it up, until golden.
5. Loosen the gochujang with a tablespoon of water for the sauce. In the cleaned pan fry the egg sunny side up over medium heat for 2–3 minutes, until the white is set and the yolk still soft.
6. Put the rice in the bowl, arrange the vegetables and beef on top in separate sections with the egg in the middle; finish with the sauce, the remaining sesame oil and the sesame seeds, and mix it all together as you eat.