Bibimbap

Cook short-grain rice according to the packet or rice-cooker instructions and measure 600 g after cooking. Keep covered and hot while preparing the toppings.

Blanch and drain the spinach. Boil the soybean sprouts until fully cooked, then drain. Sauté the carrot, zucchini and mushrooms separately with portions of the sesame oil and soy sauce, keeping the vegetables separate. Reserve some oil and soy sauce for the protein and serving.

Coat the beef or tofu with the reserved soy sauce and a little sesame oil. Keep raw beef refrigerated until cooking. Sear in a hot pan; cook beef to 63°C / 145°F and rest for 3 minutes, or heat tofu thoroughly. Fry the eggs until whites and yolks are firm; use pasteurized eggs if choosing a softer yolk.

Divide the hot rice among bowls and arrange the vegetables, beef or tofu, and eggs in separate sections. Add gochujang, sesame seeds and the remaining sesame oil. Serve immediately and mix at the table.