Bibimbap (Korean Mixed Rice Bowl)

Ingredients

• 600 gshort-grain white rice (uncooked)
• 4eggs
• Sesame oil (for drizzling and cooking)
• 200 gspinach
• 200 gbean sprouts
• 200 gzucchini (julienned)
• 200 gcarrots (julienned)
• 200 gshiitake mushrooms (sliced)
• Salt (to taste)
• 4 clovesgarlic (minced)
• 400 gbeef sirloin or ribeye (thinly sliced)
• 45 mlsoy sauce
• 23 mlsugar
• Black pepper (to taste)
• 60 mlgochujang (Korean chili paste)
• 15 mlsugar (for sauce)
• 15 mlwater
• 15 mlrice vinegar
• Sesame seeds (toasted)
• Green onions (sliced)

Instructions

1. 1

   Cook rice according to package directions. Keep warm.

2. 2

   Mix soy sauce, sugar, garlic, sesame oil, and pepper. Marinate beef for 15-20 minutes. Stir-fry over high heat until cooked through (2-3 minutes). Set aside.

3. 3

   Blanch spinach in boiling water 1 minute, rinse in cold water, squeeze dry. Season with pinch of salt, minced garlic, and sesame oil.

4. 4

   Blanch bean sprouts 2-3 minutes, drain, season with salt and sesame oil.

5. 5

   Sauté zucchini with pinch of salt until tender (3-4 minutes).

6. 6

   Sauté carrots with pinch of salt until slightly softened (3-4 minutes).

7. 7

   Sauté mushrooms with garlic and sesame oil until golden (4-5 minutes).

8. 8

   Mix all sauce ingredients in a small bowl.

9. 9

   Fry eggs sunny-side up with runny yolks.

10. 10

    Divide rice among 4 bowls. Arrange vegetables and beef in separate sections on top of rice (like wheel spokes). Place fried egg in center. Drizzle with sesame oil.

11. 11

    Serve with gochujang sauce on the side. Sprinkle with sesame seeds and green onions. Mix everything together vigorously before eating.