Bibimbap

STEP BY STEP

Let's make something delicious.

1. 01

   Peel, wash and coarsely grate the carrots. Trim the beans, rinse under cold water and halve. Clean the mushrooms and halve or quarter them. Trim and wash the spring onions, then slice into rings. Set everything aside.

2. 02

   Bring 2–3 litres of salted water (1 tsp salt per litre) to the boil in a saucepan. Add the rice, return to the boil and cook according to the packet instructions. Drain and keep warm. Finely chop the cashews. Wash the herbs, shake dry and roughly chop. Mix the yoghurt with the cashew butter and season with salt.

3. 03

   Heat 1 tbsp oil in a frying pan and brown the mince. Season with salt and pepper. Meanwhile, cook the beans in boiling salted water for 10–12 minutes. Drain and rinse under cold water. Toast the cashews in a non-stick frying pan, then remove.

4. 04

   Heat 1 tbsp oil in a frying pan, fry the eggs and season with salt. Turn the eggs over, fry briefly on the other side, then remove and cut into strips. Heat one more tablespoon of oil in the pan and fry the mushrooms until golden brown.

5. 05

   Arrange the rice, mince, mushrooms, carrots, kimchi, beans, spring onions and egg strips in bowls. Top with the sauce and serve sprinkled with the herbs, cashews and sesame seeds.