Bibimbap with Minced Beef

📝 Ingredients

• 140 g Japanese short-grain rice (sushi rice)
• 250 g minced beef, 5% fat
• 2 eggs
• 1 carrot
• 1 courgette
• 200 g baby spinach
• 150 g fresh bean sprouts
• 2 tbsp light soy sauce
• 1 tbsp honey
• 2 garlic cloves
• 1 tbsp neutral oil and 1 tsp sesame oil
• 2 tbsp gochujang (Korean chilli paste, from the Asian aisle)
• 1 tsp sesame seeds

🍴 Utensils

• Saucepan with lid
• Non-stick frying pan
• Spatula
• Small bowl
• Cutting board and knife

📖 Steps

1. Rinse the rice 3 or 4 times in cold water, until the water is almost clear. Cook it covered with 1.2 times its volume of water for 12 minutes over a low heat, then leave to rest for 10 minutes off the heat without lifting the lid.
2. Make the sauce: mix the gochujang, 1 tsp honey, the sesame oil and 1 tbsp water until smooth. Cut the carrot and courgette into thin matchsticks and chop the garlic.
3. Heat a few drops of neutral oil in the frying pan over a high heat. Stir-fry the carrot for 2 minutes and set aside, then the courgette for 2 to 3 minutes: the vegetables should stay slightly crunchy. Season lightly with salt.
4. In the same pan, wilt the spinach for 1 minute with half the garlic and set aside, squeezing out the water, then stir-fry the bean sprouts for 1 minute over a high heat and set them aside too.
5. Brown the minced beef over a high heat with the rest of the garlic, breaking it up with the spatula, for 5 minutes until nicely browned. Add the soy sauce and the rest of the honey, then leave to caramelise for 1 minute.
6. Wipe out the pan, add the rest of the neutral oil and fry the eggs over a medium heat for 3 to 4 minutes, until the whites are set and the yolks still runny.
7. Divide the hot rice between two large bowls and arrange each topping in small heaps side by side, with the beef in the centre and the egg on top. Sprinkle with sesame seeds and serve with the sauce, to be mixed in at the table.