Bibimbap

Bibimbap, literally meaning ‘mixed rice’, is a traditional Korean dish. Composed mainly of rice, sautéed vegetables, meat, a fried egg and gochujang chilli paste, this dish is a real treat for lovers of Asian cuisine!
Originally from the Jeonju region, bibimbap was traditionally prepared for celebrations or family meals. Today, it is eaten in restaurants as part of everyday meals or on special occasions such as Lunar New Year.
Its appeal lies in the diversity of its textures and tastes: sweet, salty and spicy.

Ingredients (serves 4)

4 Colu bus eggs
400g round rice (risotto rice)
400g minced meat
1 cucumber
200g soya sprouts
8 garlic cloves
2 carrots
300g spinach
2 onions
sesame oil
sugar
sesame seeds
salt and pepper

For the marinade :

2 tbsp honey
2 tbsp rice vinegar
2 tbsp sesame oil
4 cloves of garlic
4 tbsp. Kikkoman sauce
pepper

Gochujang sauce as an accompaniment (on sale in Asian grocery shops)

Preparation

Mix the minced meat with the marinade ingredients and set aside to chill.
Cut the cucumber into thin strips. Peel and cut the carrots into small sticks. Thinly slice the onions. Rinse the spinach and soya sprouts. Chop thegarlic cloves.
Rinse the rice 3 or 4 times and cook according to the instructions on the pack.
Fry the vegetables (carrot, cucumber, soya and spinach) separately in a hot pan with a little oil. Add a little garlic and onion to each. Add a little sesame oil (3-4 drops) and a pinch of sugar. Set aside.
Brown the minced meat in the oil. At the same time, fry the eggs.
Serve in individual bowls. Start with the rice. Arrange all the ingredients on top without mixing and place the fried egg in the centre. Sprinkle with sesame seeds.

Columbus tip

For a great-looking result, alternate ingredients
according to colour!