Korean bibimbap

Chili sauce

1. Mix together all chili sauce ingredients and keep refrigerated in an airtight container

Beef

1. Heat oil in a large frying pan
2. Add minced beef and cook until browned and dry
3. Add garlic and cook for a further minute
4. Remove from the heat and add sesame seeds and spring onion
5. Keep refrigerated until ready to use

Vegetables

1. Sauté the carrot, mushrooms and spinach separately with a little of the sesame oil until cooked to your desired level
2. Add sesame seeds and keep refrigerated in separate containers until ready to serve
3. Keep the sliced cucumber raw and refrigerated

Pickle

1. Mix together the red onion and vinegar and keep refrigerated for at least 2 hours before serving

To serve

1. Remove ingredients from refrigerator and bring back to room temperature
2. Place rice in bottom of a wide bowl
3. Place small mounds of the prepared beef, carrot, mushrooms, spinach, cucumber, pickle around the rice
4. Top the rice with a poached egg
5. Drizzle the sauce over the top and serve

Note

Any hot chili paste and white vinegar will work for this recipe, but for a traditional flavour use a Korean gochujang chili paste and rice vinegar available from most Asian grocery stores.