Beef and Vegetable Bibimbap with Egg

Beef and Vegetable Bibimbap with Egg : A Korean bowl of rice, sauteed vegetables, marinated beef and a fried egg. Everyone mixes it with the gochujang sauce before eating.

• 4 servings
• Preparation 30 min
• Cooking 25 min
• Total 55 min
• Level medium
• Devices TM7 · TM6 · TM5

Ingredients : beef and vegetable bibimbap

• 300 g short-grain rice
• 450 ml water
• 300 g ground beef or thinly sliced beef
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 carrots
• 200 g spinach
• 1 zucchini
• 100 g bean sprouts
• 4 eggs
• 2 tbsp gochujang
• 1 tsp sugar

Preparation : beef and vegetable bibimbap

1. Rinse the rice, put it in the basket with the water in the bowl and cook. 18 min100°Cspeed 4
2. Meanwhile, marinate the beef with 2 tbsp soy sauce, the sugar and half of the sesame oil.
3. Cut the carrots and zucchini into matchsticks with a knife, then stir-fry them separately in a skillet for 2 minutes each.
4. Blanch the spinach and bean sprouts for 1 minute, drain and season with the remaining soy sauce and sesame oil.
5. Sear the marinated beef over high heat for 4 minutes.
6. Fry the eggs sunny side up.
7. Divide the rice among bowls, arrange the vegetables, beef and egg on top. Serve with the gochujang.

Storage: The toppings keep 2 days in the refrigerator, without the egg.