Bibimbap (Beef Rice Bowl)

Beef

• 2 garlic cloves
• 450 g rump steak, diced (2 cm) then frozen for 30 minutes
• 1 Tbsp sesame oil, plus extra for drizzling
• 1 Tbsp dark soy sauce, plus extra for drizzling
• 2 tsp white wine vinegar
• 1 Tbsp cornflour
• 2 tsp caster sugar
• 1 pinch fine sea salt
• 1 pinch ground black pepper

Sauce

• 2 garlic cloves
• 30 - 40 g Korean chilli paste (gochujang), to taste
• 1 ½ Tbsp caster sugar
• 1 ½ Tbsp sesame oil
• 1 Tbsp sesame seeds
• 1 Tbsp soy sauce
• 1 Tbsp water
• ½ Tbsp white wine vinegar

Vegetables and Assembly

• 1000 g water
• 350 g white long grain rice
• 200 g carrots, cut in matchsticks (4 cm x 3 mm)
• 200 g courgettes, cut in matchsticks (4 cm x 3 mm)
• 100 g fresh shiitake mushrooms
• 150 g fresh beansprouts
• vegetable oil, for frying
• 4 medium eggs
• 4 Tbsp kimchi, for serving (opsional)
• 2 sheets nori seaweed, cut in thin strips