Korean bowl

Bibimbap with Baby Beets

Serves 2


Puree the Baby Beets by crushing the beetroot with your hands or with a rolling pin while the packet is still closed.

Bring one cup of water to a boil and season with salt. Add the bean sprouts and boil for 3 minutes. Drain quickly and shock in cold water to stop cooking. Drain again.

Poach the eggs by adding vinegar to simmering boiled water. Add the eggs one at a time. After about 3 minutes remove the eggs with a slotted spoon and set aside.

Heat oil in a frying pan over medium heat and add garlic, ginger and pork, cooking until browned and cooked through. Remove from the heat and add the pureed beetroot, gochujang and mirin and mix until combined.

To serve Bibimbap, layer rice in the bottom of the bowl and add bean sprouts, cucumber and beetroot pork mixture on top in sections, finally topping with the poached egg, sesame seeds and sesame oil.