Wild Venison Bibimbap Bowls

Ingredients

• 500 g wild venison mince
• 250 g dried short-grain rice
• 25 ml rapeseed oil
• 15 ml toasted sesame oil
• 2 garlic cloves, finely grated
• 25 ml reduced-salt soy sauce
• 10 g honey
• 200 g carrots, cut into matchsticks
• 200 g chestnut mushrooms, sliced
• 200 g spinach, washed
• 4 eggs
• 20 g gochujang chilli paste
• 15 ml rice vinegar
• 20 ml water
• 10 g sesame seeds

Method

1. 1

   Cook the rice according to the packet. Mix gochujang, vinegar, water and 5 ml sesame oil to make a dressing; set aside in a clean bowl.

2. 2

   Heat 10 ml rapeseed oil in a pan. Fry the mince for 8–10 minutes, breaking it apart. Add garlic, soy sauce, honey and 30 ml water and cook for 4 minutes. Stir and check the centre in several places with a clean food thermometer. The mince must be piping hot throughout, have no pink and remain at or above 70°C for 2 minutes. Keep hot on a low heat.

3. 3

   While the mince cooks, heat another 10 ml rapeseed oil in a second pan. Cook the carrot for 3–4 minutes, transfer to a warm dish, then cook mushrooms for 5 minutes and set aside. Wilt the spinach for 2 minutes and drain off excess liquid.

4. 4

   Stir the remaining sesame oil through the vegetables. Heat the last 5 ml rapeseed oil in a non-stick pan and fry the eggs for 4–5 minutes, covering briefly so both whites and yolks set fully.

5. 5

   Divide hot rice between four bowls. Arrange mince, carrot, mushrooms and spinach in separate sections, then put an egg on each bowl.

6. 6

   Spoon the dressing around the edge and scatter with sesame seeds. Serve immediately and mix at the table.