Bibimbap with Beef and Vegetables

1. 1 Short-grain ricepack 800 g ≈ $2.16 50 g
2. 2 Ground beefpack 500 g ≈ $7.63 100 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 ≈ $1.89 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 160 ml water, season with 1 g salt, and cook covered for 18–20 minutes until tender. Leave covered for 5 minutes.

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

3. Cut the carrot³ into thin matchsticks, slice the mushrooms, and cut the cucumber⁶ into matchsticks.

4. Fry the carrot³ for 2 minutes, the mushrooms for 4 minutes, and the spinach⁴ for 3 minutes separately or one after another, seasoning lightly with salt.

5. Mix the sriracha with the sesame oil, the remaining garlic¹⁰, and 1 tablespoon water.

6. Fry the egg in the remaining oil for 2–3 minutes until the white is set and the yolk is still soft.

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