Bibimbap

Ingredients for 4 servings:

• 200 g basmati
• 1 garlic clove(s)
• 250 g minced meat
• 2 tsp sesame oil
• 1 zucchini
• 2 carrots
• 4 tbsp oil (sauté oil)
• 125 g soy sprouts
• 4 eggs
• Chili sauce, sweet/spicy

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Korean vegetable rice

Cook rice according to the package instructions. Finely grate the garlic and mix in a bowl with the minced meat, soy sauce, and sesame oil. Season with pepper and salt if desired. Cut the zucchini and carrots into thin strips, approximately 10 cm long and 3 mm thick. Heat the oil in a wok and fry the minced meat until crispy. Remove from the pan, then fry the zucchini strips for 1 minute. Top up with more oil if necessary. Remove from the pan and fry the julienne carrots for 1 minute. Fry the eggs in the oil until fried. To serve: Arrange the rice, minced meat, zucchini, carrots, and bean sprouts in a round dish, top with the fried egg, and serve with a side of chili sauce.