Bibimbap recipe

Right, listen up! Forget everything you thought you knew about a simple weeknight meal. We're about to elevate your Dinner game with a classic Korean dish, Bibimbap, done the proper way. This isn't just a bowl of rice; it's a symphony of textures, colours, and vibrant flavours that, when prepared with precision and care, is absolutely stunning. From the perfectly seasoned vegetables to the beautifully seared beef and that glorious runny egg, every element has a job to do. Get it right, and you'll have a ridiculously satisfying, healthy, and simply delicious meal. So, no messing about, let's get cooking!

Ingredients

• 1 English cucumber
• 2 carrots
• 1 bunch fresh spinach
• 1 pound thinly-sliced beef top round steak
• 4 large eggs
• 4 cups cooked white rice, kept warm
• ¼ cup gochujang (Korean hot pepper paste), for cucumber mixture (Optional)
• 2 teaspoons gochujang (Korean hot pepper paste), for garnish (Optional)
• 1 tablespoon soy sauce
• 2 teaspoons olive oil, divided
• 1 clove garlic, minced
• 1 pinch red pepper flakes
• 4 teaspoons toasted sesame oil, divided
• 1 teaspoon sesame seeds

Instructions

1. **Preparation is key:** Begin by julienning your English cucumber and carrots into perfect, thin matchsticks. Thoroughly wash your spinach and remove any tough stems.
2. **Cucumber Magic:** In a medium bowl, combine your cucumber matchsticks with ¼ cup of gochujang, if using. Stir until beautifully coated and set aside to allow the flavours to meld.
3. **Spinach Perfection:** Heat 1 teaspoon of olive oil in a pan over medium heat. Add the spinach and cook until just wilted and a vibrant green. Immediately drain it, then press out every last drop of moisture—this is crucial for texture. Set aside.
4. **Carrot and Garlic Sauté:** In the same pan, add the remaining 1 teaspoon of olive oil. Sauté your carrot matchsticks until tender-crisp. Stir in the minced garlic and a pinch of red pepper flakes, cooking for another minute until fragrant. Remove from heat.
5. **Beef, Beautifully Browned:** In a separate hot skillet, sear your thinly-sliced beef top round steak until beautifully browned and cooked through. Season with the soy sauce. Remove the beef and set aside.
6. **The Perfect Fried Egg:** Carefully fry your four large eggs, aiming for firm whites and a perfectly runny yolk. No broken yolks, please!
7. **Assemble Your Masterpiece:** Divide the 4 cups of hot cooked white rice into individual serving bowls. Artfully arrange portions of the spinach, the seared beef, and the gochujang-dressed cucumber mixture over the rice.
8. **The Crown Jewel:** Gently place a perfectly fried egg atop each bowl. Finish with a generous drizzle of toasted sesame oil, a sprinkle of sesame seeds, and a final flourish of 2 teaspoons of gochujang, if you're brave enough for that stunning kick!

My Top Tips

When it comes to the beef, don't rush it. A proper sear gives you that beautiful caramelisation and flavour. Ensure your skillet is screaming hot before the meat goes in, and don't overcrowd the pan. Cook in batches if you need to.

Draining the spinach properly isn't just a suggestion; it's a command. Excess water will dilute your flavours and make everything soggy, which, frankly, is unacceptable. Squeeze it with conviction!

That fried egg is not just for show; it's a key ingredient. A perfectly runny yolk creates a rich, luscious sauce that binds all those incredible flavours together. Practice makes perfect, so focus on getting those whites just set and the yolk gloriously golden and flowing.

There you have it! A proper Bibimbap. You've taken simple, quality ingredients and transformed them into something truly spectacular. Now, don't just stand there, dig in and enjoy the fruits of your labour. And remember, keep those standards high in your own kitchen!