For the bowl

• 4 cloves of garlic
• 300 g carrots
• 1 cucumber
• 100 g mung bean sprouts
• 200 g baby spinach
• 2 spring onions
• 350 g mushrooms
• 300 g rice
• 4 tsp sesame or rapeseed oil
• 4 tbsp soy sauce
• 120 g beef steak
• 4 eggs
• Salt
• Pepper

For the sauce

• 2 garlic cloves
• 2 tbsp gochujang paste
• 1 tbsp soy sauce
• 1/2 tsp sesame or rapeseed oil
• 2 tbsp mineral water
• 1 tsp honey
• 1 tbsp sesame seeds

Preparation

1. Finely dice/chop the garlic for the bowl and sauce.
2. Peel the carrots, halve lengthwise and cut into thin strips 5 cm long.
3. Wash the cucumber and cut/plane into thin slices.
4. Rinse and drain the mung bean sprouts and baby spinach.
5. Clean the spring onions and cut into fine rings.
6. Clean and slice the mushrooms.
7. Prepare the sauce: Mix all the ingredients together and set aside.
8. Cook the rice: Cook according to packet instructions (without salt).
9. Cucumber salad: Mix ¼ garlic, 1 tbsp soy sauce, 1 tsp sesame oil to make a dressing. Fold in the cucumber slices, set aside.
10. Heat two pans with 1 teaspoon of sesame oil each.
11. Sauté the mushrooms, season with pepper and soy sauce.
12. Fry the carrot sticks, deglaze with water and simmer until the water has evaporated.
13. Season to taste with soy sauce and pepper.
14. Keep the mushrooms and carrots warm.
15. Allow the spinach to collapse briefly, season with ¼ garlic and nutmeg.
16. Fry the mung bean sprouts with a little soy sauce.
17. Keep both warm.
18. Heat the pans again and add ½ tsp sesame oil to each.
19. Cut the beef steak into strips and fry, season with soy sauce and pepper, keep warm.
20. Fry four fried eggs so that the egg yolks are still runny.
21. Divide the rice evenly between bowls.
22. Arrange the fried ingredients, spring onions and cucumber salad in sections on top of the rice.
23. Finally, place the fried egg in the middle.
24. Drizzle the sauce over the bibimbap and serve hot or lukewarm.