Seoul Bibimbap 🥣

Method

1. 1

   Cook short-grain rice until plump; season each vegetable separately with salt and a little sesame oil, stir-frying spinach, bean sprouts, carrot ribbons, zucchini half-moons and shiitake slices one by one.

2. 2

   Slice sirloin thin, marinate with soy, pear juice, sugar and garlic, then sear hard in a hot pan for 1–2 minutes.

3. 3

   Fry eggs sunny-side up so the yolk stays runny.

4. 4

   Fill a bowl with rice, fan the vegetables and beef over the top, place the egg in the centre with a spoon of gochujang beside it; drizzle sesame oil and sriracha-laced gochujang thinned with a spoon of water.

5. 5

   At the table, stir everything together so the yolk emulsifies the sauce — crisp rice edge optional if you use a hot dolsot pot.