Bibimbap (Korean Rice Bowl)

Directions

1. Mix the seasoning sauce ingredients in a small bowl and set aside. 

2. Trim the spinach roots (if any), blanch the spinach briefly in salted boiling water until wilted and bright green, about 1 minute. Rinse under cold water, drain and squeeze out excess water.  Add half of the dressing and 1/2 tsp of sesame seeds, mix well and set aside to marinate. 

3. Blanch the bean sprouts in salted boiling water until they are softened but still have a bit of crunch, about 2 minutes. Squeeze out the excess water, add the remaining dressing and spring onions, mix well and set aside.  

4. Sauté sliced carrots in a lightly oiled pan over medium heat for 2 minutes until softened. Season with 1/4 tsp of salt. 

5. Make Korean BBQ Beef. 

6. Pan fry eggs on a large pan until sides are crispy but yolks remain runny. 

7. Divide cooked rice into 4 large serving bowls, top with spinach, bean sprouts, carrots, BBQ beef and 1 fried egg each. 

8. Drizzle each bowl with 1 teaspoon of sesame oil, sprinkle of sesame seeds and add a spoonful of Gochujang. 

9. Optional: add Kimchi and/or Spicy Cucumber Salad. 

10. Use a spoon to break the fried egg yolk, stir the bowl until all ingredients are mixed together and enjoy!