Rinse the brown rice thoroughly and cook in salted water until soft but still with a little bite.
Cut the carrots into thin strips. Wilt the spinach briefly in a hot frying pan and set aside.
Mix the beef with the soy sauce and sesame oil and leave to marinate briefly.
Fry the beef quickly in a hot frying pan until it takes on colour and stays juicy. Then fry the eggs in the pan until the egg whites are set.
Divide the rice between bowls and arrange the carrots, spinach and beef separately on top.
To serve, top each bowl with an egg and serve warm straight away.
Good to know
Bibimbap is simple, warm and really rewarding. Lots of texture, lots of flavour, without getting complicated.
Swaps
Brown rice → millet (for more variety); beef → chicken, or tofu for a plant-based version; soy sauce → tamari (gluten-free alternative); sesame oil → olive oil (mainly monounsaturated fatty acids)
Allergens
Contains soya, egg, sesame and gluten (soy sauce). Good for children if the meat is cooked right through, and in pregnancy, serve the meat and eggs cooked right through (yolk set too).
