Korea: Bibimbap

Sauce to serve on the side

1. Gochujang (Korean red chilli paste) or Soy sauce, 1 tsp ~ 1 TBSP per person

2. Sesame oil – pour on top right before serving for flavour (or add to the sauce), 1TBSP per person

Cook rice

1. Soak the rice for a minimum of 15 minutes (preferably 30min)

2. Cook in the rice cooker

3. For pots, 1) add water (1:1 ratio to rice in volume) to boil, 2) stir the rice once it starts boiling, 3) leave on the lowest fire for 10 minutes, 4). Turn off the fire and sit on it for 5 minutes before serving (The lid should be covered all the time, except when stirring)

Prepare Toppers - Minced meat

1. Marinade minced beef in soy sauce, cooking wine, & minced garlic

2. Stir fry minced meat

Prepare Toppers - Bean sprouts

1. Add the bean sprout to boiling water (without cover)

2. Strain bean sprout, sprinkle salt over

3. Leave it to cool down

4. Mix it with minced garlic (a tiny bit), chopped spring onion and sesame oil

Prepare Toppers - Eggs

1. Beat the eggs and make the flat omelette

2. Thin slice the eggs like noodles

Prepare Toppers - Zucchini, carrot & mushroom

1. Thin slice and stir-fry zucchini, carrot and mushroom all separately

2. Add salt when stir-frying them

Serving up

1. Put rice at the bottom

2. Place vegetables on top. Add meat or egg if want more protein on your plate

3. Serve the sauce on the side