Bibimbap with steak

Preparation – 20 minutes + marinating time

Peel the ginger and the garlic cloves and grate them both finely. Mix the soy sauce with brown sugar, gochujang, ginger, garlic and 1 tablespoon of sesame oil.

Cut the steak into thin strips and mix well with the marinade. Let it marinate for about an hour.

Meanwhile, bring a medium saucepan of water to a boil and cook the rice.

Peel the carrots and cut them into thin strips (julienne). Wash the spinach and remove excess water with a salad spinner. Clean the mushrooms with a mushroom brush or kitchen paper and cut the mushrooms into slices.

Finishing bibimbap with steak – 20 minutes

Once the rice is cooked, drain and stir in 1 tablespoon of sesame oil and 1 tablespoon of sesame seeds. Place a lid on the pan of rice and let it stand.

Heat a large frying pan over high heat and add a dash of sesame oil. Add the mushrooms and sauté for a few minutes until they are nicely browned. Add the fresh spinach, little by little, and sauté it briefly. Season with salt and pepper.

Meanwhile, fry the eggs in a large frying pan, you can fry them in sesame oil if you wish. Make sure that the yolk remains soft. Heat a wok over high heat and add a dash of sesame oil as soon as the wok starts to smoke.

Stir fry the steak strips quickly on high heat so that they brown nicely. Then add the marinade and let it thicken briefly. Cook the whole thing rapidly, so that the steak is not cooked through.

Stir the rice and divide it between 4 bowls. Garnish each bowl of rice with fried mushrooms and spinach, steak strips and a fried egg. Sprinkle the eggs with salt and pepper.

Finish the bibimbap with the carrot strips, spring onion, sesame seeds and basil leaves. Serve immediately, enjoy your meal!