Classic Bibimbap with Gochujang

Ingredients

• 2 cups cooked short-grain rice (warm)
• 4 oz beef (sirloin or ribeye), thinly sliced
• Beef marinade: 1 tbsp soy sauce · 1 tsp sesame oil · 1 tsp sugar · 1 garlic clove, minced
• Vegetables: 1 cup spinach · 1 cup bean sprouts · 1 cup julienned carrots · 1 cup zucchini, julienned · 1 cup shiitake mushrooms, sliced
• Sesame oil and salt for seasoning each vegetable
• 2 eggs
• Sauce: 2 tbsp gochujang · 1 tsp sesame oil · 1 tsp sugar · 1 tbsp water

Instructions

1. 1

   Marinate beef 15 minutes. Cook in a hot pan until browned. Set aside.

2. 2

   Blanch spinach and bean sprouts separately in boiling water 30 seconds each. Drain, squeeze dry, season with sesame oil and salt.

3. 3

   Sauté carrots, zucchini, and mushrooms separately in a little sesame oil with a pinch of salt.

4. 4

   Fry eggs sunny-side up.

5. 5

   Mix gochujang sauce ingredients.

6. 6

   Divide warm rice into bowls. Arrange all vegetables and beef in sections on top. Place a fried egg in the center.

7. 7

   Drizzle with sauce. Each person mixes everything together before eating.