Ingredients

The following ingredients have 4 Servings
  • 4 cups jasmine rice
  • 1 tbs vegetable oil
  • 120 g baby spinach leaves
  • 1 tbs sesame oil
  • 1 tsp sea salt
  • 250 g beef mince
  • 2 tbs chilli and garlic sauce
  • 1 tbs soy sauce
  • 1 tbs brown sugar
  • 1 carrot grated
  • 1 cucumber sliced
  • 2 spring onions sliced
  • 4 eggs
  • 4 tbs sesame seeds

Instruction

  • Heat a large frypan over medium flame and add the vegetable oil. Cook the spinach until it wilts and then drizzle with sesame oil and season with sea salt. Set aside.
  • In the same frypan cook the mince until browned. Add the chilli garlic sauce, soy sauce and brown sugar and stir until it is all combined. Remove the mince from the frypan and set aside.
  • Lightly toast the sesame seeds in the frypan and set aside.
  • Add a little more oil to the frypan and crack the four eggs into the pan. Once the whites of the eggs are solid, turn the heat off and put a lid on the frypan to slowly fry the eggs without burning their undersides.
  • Coarsely grate the carrot and slice the cucumber and shallots.
  • Now construct four bibimbap bowls using all of the above ingredients.
  • Into each bowl add: 1 cup of cooked rice, 1/4 of the mince, 1/4 of the spinach, 1/4 of the grated carrot, 1/4 of the sliced cucumber.
  • Top each bowl with a sprinkle of toasted sesame seeds and shallots.
  • Finally, finish each bowl off with one fried egg on top.
  • Serve with soy sauce and kimchi.