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Le Chaudron recipe

Bowl bœuf coréen bibimbap

Korean beef bibimbap

⏱ 35 minServes 2Medium400 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients2 servings

  • 200 g (7 oz)thinly sliced beef
  • 100 g (3½ oz)rice
  • 2eggs
  • 60 g (2 oz)spinach
  • 1carrot
  • 100 g (3½ oz)mushrooms
  • 60 g (2 oz)bean sprouts
  • 3 tbspsoy sauce
  • 1 tbspsesame oil
  • 1 tbspgochujangchili paste
  • 1 clovegarlic
  • 200 g (7 oz) thinly sliced beef
  • 100 g (3½ oz) rice
  • 2 eggs
  • 60 g (2 oz) spinach
  • 1 carrot
  • 100 g (3½ oz) mushrooms
  • 60 g (2 oz) bean sprouts
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp gochujang chili paste
  • 1 clove garlic
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 saucepan for the rice1 wok or large skillet1 skillet for the eggs1 mixing bowl1 Microplane (for the garlic)2 large bowlsPlastic wrapChinese five-spice powder

03 — Method

  1. Cook the rice, covered, in 1½ times its volume of boiling salted water for 12 minutes.
  2. Marinate the beef for 10 minutes with 1 tablespoon soy sauce, ½ tablespoon sesame oil and the grated garlic.
  3. Wilt the spinach in a skillet with a little oil, salt and ½ teaspoon sesame oil for 2 minutes. Set aside.
  4. Slice the mushrooms and cut the carrot into matchsticks. Sauté each separately for 5 minutes.
  5. Rinse the bean sprouts and sauté for 1 minute.
  6. Stir-fry the beef in a wok over high heat for 5 minutes.
  7. Fry the eggs in a little oil until the whites are set and the yolks runny.
  8. Put the rice in 2 bowls and arrange everything in sections, with the egg in the center and gochujang on the side.

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CategorySpecial diets