Bibimbap Mixed Rice Bowl

• cooked white rice, 1 bowl per serve (about 200 g)
• 7 oz (200 g) thinly sliced beef
• 2 Tbsp soy sauce, for the bulgogi
• 1 Tbsp honey (or sugar) for the bulgogi + ½ Tbsp for the radish salad
• about 3½ Tbsp sesame oil in total (1 Tbsp each for the bulgogi, bean sprouts and spinach, plus a drizzle to serve)
• about 1½ Tbsp minced garlic in total (½ Tbsp for the bulgogi, 1 tsp for the radish, a little for each namul)
• a bit of ground black pepper
• 7 oz (200 g) Korean radish, thinly sliced
• 1 Tbsp gochugaru (Korean red pepper flakes)
• 1 Tbsp fish sauce
• 4 oz (120 g) soybean sprouts
• 3 oz (100 g) spinach
• 1½ Tbsp sesame seeds (½ Tbsp each for the sprouts, spinach and radish)
• ½ carrot, julienned
• ½ zucchini, julienned (seedy core removed)
• about 2 Tbsp oil in total (½ Tbsp each for the zucchini and carrot, about 1 Tbsp for frying)
• salt: a pinch for the radish, zucchini and carrot, 2 pinches each for the namul
• 2 eggs, fried
• a bit of gochujang (about ½ Tbsp per bowl), to mix in

Method

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1. Slice the radish into thin strips, toss with a little salt and rest 10 minutes. Julienne the zucchini (discard the seedy core) and carrot. Slice the beef thinly and marinate with the soy sauce, 1 Tbsp sesame oil, ½ Tbsp garlic, 1 Tbsp honey and pepper. 0:40
2. Blanch the soybean sprouts in boiling water 2–3 minutes, rinse in cold water and drain. Blanch the spinach in the same water for 1 minute, cool in cold water and squeeze dry. 2:05
3. Heat ½ Tbsp oil in a pan and stir-fry the zucchini over high heat for a minute with a pinch of salt. Repeat with the carrot, then cook the marinated beef in the same pan until browned through. Fry the eggs to your liking. 2:32
4. Season the sprouts and the spinach separately, each with two pinches of salt, 1 Tbsp sesame oil, ½ Tbsp sesame seeds and a little minced garlic. 3:24
5. Squeeze the water from the salted radish and toss with the gochugaru, fish sauce, ½ Tbsp sesame seeds, 1 tsp garlic and ½ Tbsp honey to make musaengchae. 4:03
6. Put a bowl of rice in each serving bowl and arrange the spinach, sprouts, carrot, zucchini, radish salad and beef in sections on top. Set a fried egg in the centre, add a little sesame oil and a spoon of gochujang, then mix well to eat. 4:47

Tip. Serves 2 (our estimate: the cook makes two bowls). Use less gochujang and fish sauce to cut the salt. Dolsot style: 1 Tbsp sesame oil in a hot stone bowl, add rice and toppings, low heat 5–10 min. Namul keep 3 days.

The method is a summary in our words — the video shows every step.