Wagyu Bibimbap

Ingredients

• 1200g A5 Wagyu beef, thinly sliced or minced
• 22 cups short-grain rice, cooked and cooled
• 34 quail eggs
• 42 tbsp premium gochujang
• 51 tbsp sesame oil
• 61 tbsp soy sauce
• 71 tsp sugar
• 8100g spinach, blanched and seasoned with sesame oil and salt
• 9100g bean sprouts, blanched and seasoned
• 101 carrot, julienned and sautéed
• 114 shiitake mushrooms, sautéed with garlic and soy sauce
• 122 tbsp neutral oil for crisping rice
• 13Truffle oil for finishing (optional)
• 14Oscietra or sturgeon caviar for garnish (optional)

Instructions

1. 1Season the Wagyu beef with soy sauce, a little sesame oil, and a pinch of sugar. Set aside.
2. 2Prepare all vegetable toppings individually and set aside in separate bowls.
3. 3Mix gochujang with sesame oil and sugar to make the bibimbap sauce.
4. 4Heat a stone bowl (dolsot) or heavy cast-iron pan over high heat until very hot. Add neutral oil.
5. 5Add the cooled rice to the hot bowl and press gently to form a crust on the bottom.
6. 6Arrange the seasoned vegetables and Wagyu beef attractively on top of the rice in sections.
7. 7Create a well in the centre and crack a quail egg into it.
8. 8Cook on the stovetop for 3–4 minutes until the rice crust is golden and crackling.
9. 9Drizzle with truffle oil and add a small spoonful of caviar if using.
10. 10Serve immediately with bibimbap sauce on the side. Mix everything together at the table.