Bibimbap

The story

Bibimbap means "mixed rice" in Korean. Warm rice is topped with small piles of seasoned vegetables, a little meat and an egg, then everything is stirred together with gochujang (a sweet-spicy chili paste) just before eating.

The arrangement of colors is often said to reflect the traditional Korean idea of balance through five colors. In the dolsot version, the bowl is a sizzling stone pot that turns the bottom layer of rice golden and crispy.

What it gives you

Approximate, per serving of the recipe below.

Easy home version

Ingredients (serves 2)

• 1½ cups cooked short-grain rice
• 150 g (5 oz) thinly sliced beef (or tofu)
• 1 tbsp soy sauce, 1 tsp sugar and 1 crushed garlic clove, for the beef
• 1 carrot, cut into thin matchsticks
• 1 small zucchini, cut into thin matchsticks
• 2 big handfuls of spinach
• 1 cup bean sprouts
• 2 eggs
• Sesame oil, sesame seeds, salt
• Gochujang, to taste

Steps

1. Mix the beef with soy sauce, sugar and garlic. Set aside while you prepare the vegetables.
2. Blanch the spinach and bean sprouts in boiling water for 1 minute each. Squeeze dry and season each with a pinch of salt and a few drops of sesame oil.
3. In a little oil, quickly stir-fry the carrot, then the zucchini, separately, with a pinch of salt. Keep them slightly crisp.
4. Stir-fry the beef over high heat for 2 to 3 minutes until just cooked.
5. Fry the eggs sunny-side up.
6. Divide the rice between two bowls. Arrange the vegetables and beef in separate piles on top, add an egg, sprinkle with sesame seeds, and serve with gochujang. Mix everything together before eating.

Make it your way

• Vegetarian: use tofu or shiitake mushrooms instead of beef.
• More fiber: use half brown rice.
• Less spicy: mix gochujang with a little honey and sesame oil, or skip it.

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