Fit Bibimbap – Korean Rice & Veggie Protein Bowl

About this recipe

Method

1. 1

   Cook the brown rice and drain. Marinate the beef with soy sauce, half the sesame oil, garlic and black pepper for 10 minutes.

2. 2

   Blanch the spinach for 30 seconds, squeeze out the water and toss with a pinch of salt and a few drops of sesame oil.

3. 3

   Sauté the carrot, mushrooms and zucchini separately in a little oil for 2–3 minutes each until tender-crisp, then season lightly.

4. 4

   Blanch the bean sprouts for 2 minutes and drain.

5. 5

   Sear the marinated beef in a hot pan for 2–3 minutes until browned.

6. 6

   Fry the eggs sunny-side-up in a little oil, keeping the yolk runny.

7. 7

   For the sauce, mix the gochujang, honey, 1 teaspoon of water and the remaining sesame oil.

8. 8

   Place the rice in a bowl, arrange the vegetables and beef in sections, top with the egg, drizzle with the sauce and garnish with sesame seeds and spring onions. Mix before eating.