VIDEORECIPE Easy homemade Korean bibimbap rice recipe

Cook the white rice.

Cut an apple into pieces and put it in a bowl. Then add the soy sauce, salt, black pepper and water and mash well.

Put this mixture in a bowl together with the veal cut into small pieces and let it marinate for about 20 minutes.

In a bowl, add the Gochujang sauce, sugar, soy sauce, white vinegar, sesame oil, sesame seeds and 1 grated garlic clove. Mix very well until the sauce has a uniform appearance.

Cut the carrots into thin strips and the courgette into thin slices. Sauté these vegetables in oil and salt for 3 minutes.

Boil the spinach for 30 seconds and transfer it to a bowl with ice to stop the cooking. Drain, chop and place in a bowl. Season with grated garlic, sesame oil, a pinch of salt and sesame seeds.

Cook the marinated meat for 20 minutes until done.

Make a couple of fried or grilled eggs to add to the centre of the bibimbap.

Serve the Korean bibimbap with a base of rice and the other ingredients on top and on the sides. And, of course, the egg in the middle.