Name: Beef Bibimbap
Prep time: 2 h
Cook time: 25 min
Total time: 2 h 25 min
Yield: 4 portions
Ingredients: 100 g beef hindquarter; 0.75 tablespoon soy sauce; 0.25 tablespoon sesame oil; 0.5 clove garlic; 0.25 teaspoon ginger; 0.25 teaspoon brown sugar; black pepper; 75 g short-grain rice; 105 ml water; 37.5 g spinach; 0.5 pcs carrot; 0.25 pcs cucumber; 37.5 g shiitake; 1 pc egg; 0.75 pcs spring onion; 0.5 tablespoon sesame oil; 0.25 tablespoon sesame seeds; salt; 0.75 tablespoon gochujang; 0.25 tablespoon honey; 0.25 teaspoon sesame oil; 0.25 teaspoon soy sauce; 0.25 tablespoon water

Step by step process

Beef

1
Slice the beef into the thinnest strips possible so it sears quickly and stays juicy.
2
In a bowl, mix together the soy sauce, sesame oil, crushed garlic, grated ginger, brown sugar, and black pepper.
3
Add the beef to the marinade, mix thoroughly, and let it rest for at least 15 minutes.
4
Heat a pan over high heat and quickly sear the beef until the liquid evaporates and the edges lightly caramelize.
TIP:
Pat the meat dry before searing and quickly brown it in a very hot pan just long enough to develop color. If you then simmer it in a sauce, remove it for a while and return it only near the end so it stays juicy.

Rice

5
Rinse the rice several times in cold water until the water runs almost clear.
TIP:
Rinse the rice several times in cold water until the water is almost clear. This washes away excess starch, so the grains stick together less after cooking and the rice will be more delicate and fluffier.
6
Pour 420 ml of water over the rice in a pot, bring to a boil, and cook covered until tender, about 12 to 15 minutes.
7
Let the cooked rice rest off the heat for another 5 minutes so it becomes fluffy and holds its shape well in the bowl.

Vegetables and Egg

8
Briefly blanch the spinach in hot water, squeeze out the excess liquid, and toss it with a little sesame oil and salt.
TIP:
Briefly plunge leafy greens into boiling salted water, then immediately cool them in cold water. This stops the cooking process and helps the greens retain their color, texture, and fresh flavor.
9
Cut the carrot into thin matchsticks and stir-fry briefly in a pan so it softens but stays slightly crisp.
10
Slice the shiitake mushrooms and cook them in a pan with sesame oil until golden and fragrant.
11
Cut the cucumber into fine matchsticks, lightly salt it, and let it release excess water for a few minutes.
12
In a clean pan, fry four eggs so the whites are set but the yolks remain runny.
13
Finely slice the spring onion and briefly toast the sesame seeds in a dry pan to bring out more flavor and aroma.

Sauce

14
In a small bowl, stir together the gochujang, honey, sesame oil, soy sauce, and water until smooth and spicy.

Serving

15
Divide the hot rice among the bowls and neatly arrange the beef, spinach, carrot, cucumber, and shiitake mushrooms on top.
16
Place a fried egg in the center, sprinkle with spring onion and toasted sesame seeds, and add a portion of the sauce.
17
Before eating, mix everything in the bowl thoroughly so the rice is coated with the sauce and the flavors combine evenly.