Soybean sprouts bibimbap

Preparation – 45 minutes

Cook about 300 grams of pandan or jasmine rice in a large pan. Remove the bean sprouts from the packaging(s) and add them to a colander. Wash the bean sprouts well under running cold water.

Add 400 grams of ground beef to a bowl. Add a generous pinch of ground black pepper and salt along with 1 teaspoon of sesame oil. Mix everything together using a spoon.

Making the sauce – 10 minutes

Peel and finely chop 2 cloves of garlic as fine as possible and add to a small bowl. Rinse the spring onion and the red chilli pepper and chop as fine as possible, add this to the small bowl.

Heat a skillet over medium-high heat and quickly toast a handful of sesame seeds. Be careful, the sesame seeds can burn very quickly.

Now add 1 teaspoon of red chilli powder, 1 tablespoon of honey and the toasted sesame seeds to the small bowl. Fill the bowl halfway with soy sauce, or until the ingredients begin to float.

Finishing the soybean sprouts bibimbap – 20 minutes

Drain the rice once it's cooked. Return the rice to the pan and place all the bean sprouts on top of the rice. Shape the minced meat into a kind of large flat hamburger and place it on top of the bean sprouts.

Place the lid back on the pan and heat the pan over low heat. Let it heat for about 10 minutes or until the ground beef starts to brown.

Then carefully mix everything together. This is easiest with a ladle. Let it heat for another 10 minutes on low heat. In the meantime, fry 3 - 4 eggs.

Heat a small dash of sunflower oil in the skillet, fry the eggs in it. Season the eggs with salt and pepper.

Serve the soybean sprouts bibimbap with a boiled egg on top. Garnish with radish sprouts and serve with the sauce. Enjoy!