Korean bibimbap with truffle flavours

Method

(This recipe was kindly provided by Great Southern Truffles) Serves 4

To make the bibimbap sauce, mix the ingredients together until the sugar dissolves and set aside.

To marinate the beef, mix the marinade ingredients together, then add the beef. Leave for at least 30 minutes or in the fridge to marinate overnight.

Heat 2 tsp oil in a large skillet over high heat. Let excess marinade drop off before adding beef to the hot pan. Stir fry for 3 to 4 minutes until cooked and there are caramelised bits, then remove from the skillet. Keep warm until required.

To make the vegetables, soak the mushrooms in a large bowl of boiling water for 30 minutes or until rehydrated. Drain, squeeze out excess water, then slice.

Put carrot and zucchini in separate bowls, sprinkle each with ¼ tsp of salt, toss and leave for 20 minutes. Drain the liquid.

Heat 2 tsp oil in a skillet over medium to high heat. Cook mushrooms for 2 minutes. Add soy, sugar and ½ tsp of garlic. Stir for 1 minute, then remove.

Add 2 tsp oil to the skillet, and cook carrot until just tender (5 to 8 minutes), then remove. Do the same with the zucchini (will only take about 4 minutes).

Heat 2 tsp oil with a splash of sesame oil. Sauté spinach until starting to wilt. Add ½ tsp garlic and salt to taste. Stir then remove. When cool, drain out all the excess liquid.

Simmer the beansprouts in water for 5 minutes or steam in the microwave for 3 minutes until floppy. Drain under cold water, then cool. Squeeze out excess liquid with your hands and place in a bowl. Mix with 2 tsp sesame oil, 1 tsp garlic and ¼ tsp fish sauce.

You can leave the vegetables to cool, as they are meant to be served at room temperature or slightly warm.

Steam or boil some white rice to serve with the meat and vegetables.

Fry eggs in a skillet to your taste. Place the warm rice in bowls, top with vegetables and meat, and then the egg.

Sprinkle with sesame seeds, drizzle with truffle oil and serve with bibimbap sauce.