morsels45

morsels45 said

Bibimbap

A bowl you wreck on purpose. Mix it properly, all the way down.

Bibimbap
Photo: Sous Chef, CC BY 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make bibimbap

One way to do it. The same ones the app hands you once you have decided.

Whatever is in the fridge, arranged

40 minutes · serves 2 · Medium

What you need

  • 300g cooked short-grain rice
  • 200g beef mince or firm tofu
  • 1 carrot, matchsticked
  • 150g spinach
  • 150g beansprouts
  • 2 eggs
  • 2 tbsp gochujang
  • 1 tbsp sesame oil
  • 2 cloves garlic
  • Soy sauce
  • Sesame seeds

What you do

  1. 1Cook each vegetable separately and season each one separately. That is the whole discipline here — five things that taste of themselves.
  2. 2Blanch the spinach and beansprouts, squeeze them dry, dress with sesame oil, garlic and a pinch of salt.
  3. 3Fry the carrot briefly so it keeps its bite. Brown the beef hard with soy and a little sugar.
  4. 4Fry the eggs so the yolk is still loose; it becomes the sauce.
  5. 5Arrange in wedges on the rice rather than mixing — you want to see it before you wreck it.
  6. 6Gochujang on top. Now mix, hard, all the way to the bottom.