Beef Bibimbap

1. 1 Short-grain ricepack 800 g ≈ $2.14 50 g
2. 2 Ground beefpack 500 g ≈ $7.45 100 g
3. 3 Carrots≈ $1.50 per kg 45 g
4. 4 Spinach (frozen)pack 400 g ≈ $1.90 45 g
5. 5 Button mushrooms≈ $7.50 per kg 50 g
6. 6 Cucumbers≈ $3.67 per kg 45 g
7. 7 Eggspack 10 pcs ≈ $1.93 1 pcs
8. 8 Soy sauce 15 ml
9. 9 Honey 8 g
10. 10 Garlic≈ $10.00 per kg 6 g
11. 11 Fresh ginger≈ $8.00 per kg 5 g
12. 12 Sriracha 10 ml
13. 13 Sesame oil 8 ml
14. 14 Sesame seeds 5 g
15. 15 Sunflower oil 8 ml
16. 16 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, add 75 ml water and 1 g salt, then steam over low heat for 15–18 minutes until tender. Let sit covered for 5 minutes.

2. Mix soy sauce, honey, half the minced garlic¹⁰, and grated ginger. Cook 100 g ground² beef in 4 g oil for 6–7 minutes, then add the marinade and cook until the liquid evaporates.

3. Julienne the carrot³, slice the mushrooms, and cut the cucumber⁶ into thin strips.

4. Sauté the carrots³ for 2 minutes, mushrooms for 4 minutes, and spinach⁴ for 3 minutes separately or in batches, lightly seasoning with salt.

5. Combine 1 tbsp *gochujang* with sesame oil, the remaining garlic¹⁰, and 1 tbsp water.

6. Fry the egg in the remaining oil for 2–3 minutes until the whites set but the yolk stays runny.

7. Place the rice in a bowl, then arrange the beef, vegetables, cucumber⁶, and egg on top. Drizzle with sauce and sprinkle with toasted sesame seeds.