Bibimbap with Noisette Butter

A vibrant Korean bibimbap bowl elevated with the rich, nutty flavor of noisette butter. This fusion dish combines sautéed vegetables, seasoned beef, and a perfectly fried egg, all brought together with aromatic browned butter for a luscious finish.

Steps

1. Prepare the rice and keep warm. 2. Blanch spinach and bean sprouts separately in boiling water for 1-2 minutes, then drain and season each with a pinch of salt and a few drops of sesame oil. 3. Sauté julienned carrot and sliced shiitake mushroom separately in a little vegetable oil until tender, seasoning lightly with salt. 4. In a pan, cook ground beef with minced garlic, soy sauce, salt, and pepper until browned and cooked through. 5. In a small skillet, melt noisette butter over medium heat until it turns golden brown and emits a nutty aroma. Remove from heat. 6. Fry the egg sunny-side-up in a little vegetable oil. 7. Assemble the bowl: place warm rice at the base, arrange cooked vegetables and beef on top in sections. 8. Place the fried egg in the center. 9. Drizzle the browned noisette butter over the entire dish and add a dollop of gochujang. 10. Sprinkle toasted sesame seeds on top. 11. Mix everything thoroughly before eating for a harmonious blend of flavors.

100g cooked short-grain rice 80g ground beef 1 small carrot, julienned 50g spinach 50g bean sprouts 1 shiitake mushroom, sliced 1 egg 1 tbsp soy sauce 1 tsp sesame oil 1 tsp gochujang (Korean chili paste) 1 tbsp noisette (brown) butter 1 clove garlic, minced Salt and pepper to taste 1 tsp vegetable oil 1 tsp toasted sesame seeds