Jeonju

Bibimbap

A rainbow on rice. Admire it for three seconds, then mix it all up like you mean it.

60 minTime

31 gProtein each

mediumSpice

Make it your way

Grandma's wayRice topped with seasoned vegetables, beef, egg and gochujang sauce.

The original

665kcalsame

31 gproteinsame

5 gfibresame

60minutessame

Bibimbap, Jeonju style.

Per serving, worked out from the ingredient table.

Short grain rice (sushi rice)1¾ cups, cooked

Beef200 g, thinly sliced or minced

Soy sauce2 tbsp, divided

Sugar2 tsp, divided

Sesame oil5 tsp, divided

Garlic5 cloves, minced, divided

Spinach1 bunch

Moong sprouts (mung bean sprouts)1½ cups bean sprouts

Carrot1, in matchsticks

Zucchini (courgette, baby marrow)1, in matchsticks

Button mushroom150 g, sliced

Cooking oil (vegetable oil)1½ tbsp

Saltto taste

Egg4

Gochujang4 tbsp

Sesame seeds1 tbsp

6 steps

1Marinate the beef with half the soy, half the sugar, a teaspoon of sesame oil and some garlic for 15 minutes. Cook the rice.
2Blanch the spinach and sprouts separately, squeeze and season each with salt, garlic and sesame oil.
3Stir fry carrot, zucchini and mushroom separately in a little oil with a pinch of salt.
4Fry the beef on high until browned and cooked through. Fry the eggs sunny side up.
5Stir gochujang with remaining sesame oil, sugar, a spoon of water and sesame seeds into a sauce.
6Fill bowls with rice, arrange vegetables and beef in sections, top with an egg and serve with the sauce. Mix well before eating.

Serve it like this

Arrange each topping in its own wedge over rice in a wide bowl, egg in the centre, sauce in a small dish. Mix at the table.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.