Bibimbap

• porsjoner: Serves: 3-4
• total tid: 22 minutes

Ingredienser

400g beef mince

6-8 dried shiitake mushrooms, soaked in hot water for 10 minutes (reserve the soaking liquid)

1 large carrots, julienned

½ or 160g cucumber, thinly sliced

2 cloves of garlic, grated

1 tsp Sesame oil

¾ tsp Salt

3 TBSP Soy sauce

3 TBSP brown sugar

3-4 TBSP reserved shiitake Stock

3-4 eggs

3 TBSP Oil

Hot chili sauce:

2 TBSP Gochujan (Korean Chili Paste)

2 TBSP white sugar

2 TBSP hot water

2 tsp sesame oil

1 tsp soy sauce

2 tsp toasted white sesame seeds

To serve:

3-4 bowls cooked rice

Kimchi (homemade or store-bought)

Korean Seaweed flakes (optional)

Fremgangsmåte

In a bowl, marinate beef mince with grated garlic, 2 TBSP of soy sauce and 2 TBSP of brown sugar. Mix well and set aside.

Sprinkle ½ tsp salt over the cucumber slices and toss well. Let sit for 10 minutes, then rinse under cold water and gently squeeze out excess moisture. Set aside.

Heat 1 tsp sesame oil in a frying pan over medium-high heat. Stir-fry carrots for 2-3 minutes with a pinch of salt. Remove and set aside.

Squeeze excess water from the soaked shiitake and slice thinly. Heat 1 TBSP oil in a pan and stir-fry for 3-4 minutes. Add 1 TBSP brown sugar, 1 TBSP soy sauce, and 3-4 TBSP shiitake stock. Stir-fry for another minute, then taste and adjust with more soy sauce or sugar if needed. Set aside.

Heat 2 TBSP oil in a frying pan and cook the marinated beef over medium heat for 5-6 minutes, or until browned and cooked through. Remove from heat and set aside.

Cook the eggs sunny-side up in a lightly oiled pan.

In a small bowl, whisk together gochujang, sugar, hot water, sesame oil, soy sauce and sesame seeds until smooth.

Place a serving of hot rice in each bowl. Arrange the cooked beef, shiitake, carrots, and cucumber neatly on top. Add the fried egg in the center. Drizzle with chili sauce and garnish with kimchi and seaweed flakes if desired.