Bibimbap

Not sure why it took me so long to make this one, because it's super tasty and 100% comfort food. BIBIMBAP. Such a funny word. I love Korean names for dishes.

I made my bibimbap with whole grain rice for some extra fiber and it holds its shape when stirring the dish.

Choose your own vegetables. I used: carrot, bean sprouts, red onion, kimchi, cucumber, coriander and shitake mushrooms. Together with the minced beef (see recipe 1) and of course the bibimbap sauce (recipe 2) which is mandatory. I made an omelette, but you can also add a boiled egg or a sunny-side-up.

1. Beef recipe:

• 250 gram quality minced beef • 2 tbsp soy sauce • 2 tbsp sesame oil • 3 minced garlic cloves • 2 tsp sugar •

2. Bibimbap sauce:

• 3 tbsp gochujang (Korean fermented chilli paste) • 1½ tbsp sesame oil • 1½ tbsp sugar • 2 tbsp water • 2 tbsp toasted sesame seeds • 2 tsp rice vinegar • 2 minced garlic cloves • optional: sriracha to taste if you like it hot •

There is no need for a step by step recipe really. Blanch or fry the ingredients you choose to use. I mixed my cucumber with my kimchi and blanched the bean sprouts and carrots. Things like radish or corn are also lovely to add. And if you feel a bit naughty, add melty cheese!

How to eat? Mix it all! Yes! You have to! It's part of the fun...

Sit back, grab a spoon and relax!

Enjoy!