Korean bibimbap, home-style ganjang version

Ingredients

• 320 gRice, white, long-grain, regular, raw, unenriched
• 350 gBeef, flank, steak, separable lean only, trimmed to 0" fat, choice, raw
• 250 gSpinach, raw
• 220 gCarrots, raw
• 250 gMushrooms, white, raw
• 220 gEgg, whole, raw, fresh
• 70 gSoy sauce made from soy and wheat (shoyu)
• 25 gSesame oil
• 16 gSeeds, sesame seeds, whole, roasted and toasted
• 16 gGarlic, raw
• 700 gBeverages, water, tap, drinking
• 5 gSalt, table

Method

1. Rinse rice three times, cover with water and cook very gently 15 minutes; rest five more minutes.
2. Put the spinach, still wet from washing, in a covered nonstick pan and wilt for two minutes. Toss with its juices, half the garlic, 5 g sesame oil and 1 g salt.
3. Cut carrots into thin sticks, mushrooms into slices and beef across the grain into thin strips. Cook the vegetables separately in a total of 10 g oil. Cook the beef with the remaining garlic in the same nonstick pan, keeping the juices for serving.
4. Fry the eggs in 5 g oil until the whites set. Divide rice, vegetables, beef with its juices and eggs among four bowls. Mix shoyu with the remaining 5 g oil, sesame seeds and 4 g salt and distribute as dressing.