Bibimbap

Method

1. Rinse 75 g of short-grain rice in several changes of cold water until the water runs almost clear, then drain. Put it in a small heavy pan with 110 ml of water, bring to a boil uncovered, cover tightly and cook on the lowest heat for 12 minutes. Take off the heat and let it stand, lid on, for 10 minutes, then fluff with a wooden spoon.
2. While the rice cooks, slice 60 g of beef about 3 mm thick across the grain and mix it in a bowl with 2 tsp of soy sauce, 0.5 tsp of sugar, 1 clove of minced garlic and 1 tsp of toasted sesame oil. Leave to marinate at room temperature for 15 minutes.
3. Bring a small pan of salted water to the boil. Simmer 50 g of bean sprouts for 4 minutes, until they lose their raw bite but stay crisp, and lift them out. Drop in 60 g of spinach for 30 seconds, then refresh both under cold water. Squeeze the spinach dry and cut it twice across.
4. Season the two namul in separate small bowls, dividing 1 tsp of toasted sesame oil, 0.5 tsp of toasted sesame seeds and a pinch of salt between them. Toss each with your fingertips so the seasoning coats every strand, and set aside.