Korean Bibimbap really is the underdog of rice dishes. It’s versatile, packed with flavour and just simply delicious. Join me this week and I’ll show you how easy it really is! Let me know in the comments what ingredients you put in your Bibimbap!

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Makes 4 
Ingredients 
- 2 cups short-grain rice
- 1 carrot, cut into batons 
- 1 zucchini, cut into batons 
- 1/2 continental cucumber, cut into 1/2 disks 
- 2 spring onions, sliced thin 
- 200g shiitake mushrooms 
- 6 cloves garlic, minced 
- 400g baby spinach
- 200g bean shoots 
- 800g beef sirloin or fillet 
- Sesame oil 
- Soy sauce 
- Honey 
- Gochujang 
- Toasted sesame seeds 
- 4 eggs 

Method 
1. Start by washing your rice 3 times and then cooking it in a rice cooker with 1.5 parts water to 1 part rice.
2. To prep the beef, start by taking all the silver skin and fat off and then slicing it into 0.5 x 3 cm strips.
3. Marinate the beef in 1 tsp minced garlic, 1 tbsp soy sauce, and 0.5 tbsp sesame oil. You will do the same whether you're going to serve the beef raw or cooked. 
4. To make the finishing sauce, grab a bowl and mix together 2 heaped tsp of Gochujang, 1 tbsp soy sauce, 1 tsp sesame oil, and 1 tsp honey. 
5. Next, cook all your vegetables individually in a large frypan or wok with sesame oil, and season with soy sauce and a little bit of garlic for each one. 
6. For the baby spinach, sauté in oil and finish with some of the toasted sesame seeds.
7. This is the point where you need to decide whether you're going to cook your beef or serve raw in a hot clay pot. If you are going to cook it, simply heat some oil up on your wok and sauté for 1-2 minutes or until just cooked. 
8. Time to assemble, start by placing your rice in the bottom of your bowl or hot clay pot, then simply assemble all the veggies around the outside. Place the beef in the centre and if you have chosen the raw beef, finish it with the egg yolk. If you have decided to cook the beef, then fry an egg for the top. 
9. Lastly, put on as much or as little of the Gochujang sauce and enjoy!