Beef bibimbap with spinach, carrots and egg

Ingredients

For 1 serving

• White rice65 g
• Lean ground beef90 g
• Eggs1
• Spinach80 g
• Carrots60 g
• Bean sprouts50 g
• Soy sauce10 ml
• Sesame oil8 g
• Garlic1 clove
• Gochujang10 g

Contains: gluten, eggs, soy, sesame,

Method

1. Rinse the rice until the water runs clear, put it in a small pan with cold water to cover by about a finger's width, bring to the boil, turn to the lowest heat, cover and cook for 12–15 minutes, until the water is absorbed; leave it to rest, covered.
2. Meanwhile wash the spinach, peel the carrot and cut it into julienne, rinse the bean sprouts; peel and chop the garlic.
3. Heat half the sesame oil in a pan over medium-high heat and stir-fry the spinach, carrot and sprouts separately, one at a time, for about 2 minutes each, until just wilted but still crunchy; set them aside in little piles.
4. In the same pan brown the minced beef with the garlic for 5–6 minutes, breaking it up with a spoon, until browned and no longer pink; deglaze with the soy sauce and let it bubble for 1 minute.
5. Wipe the pan, grease it with a little of the remaining oil and fry the egg over medium heat for 3–4 minutes, until the white is set and the yolk still runny.
6. Put the rice in the bowl, arrange the vegetables and beef on top in sections, place the egg in the middle and finish with the gochujang and the remaining sesame oil; mix everything together just before eating.