Bibimbap

Ingredients

• 2 cups Cooked Short-grain White Rice
• 200 grams Ground Beef or Thinly Sliced Ribeye
• 150 grams Spinach
• 100 grams Bean Sprouts
• 1 medium Carrot
• 4 pieces Shiitake Mushrooms
• 2 large Eggs
• 2 tablespoons Gochujang (Korean Chili Paste)
• 2 tablespoons Sesame Oil
• 1 tablespoon Soy Sauce
• 2 cloves Garlic
• 1 teaspoon Toasted Sesame Seeds(optional)

Instructions

1. 1

   Marinate the beef with 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and 1 minced garlic clove.

2. 2

   Blanch the spinach and bean sprouts separately in boiling water for 1 minute. Drain, squeeze out excess water, and season with a pinch of salt and sesame oil.

3. 3

   Julienne the carrot and slice the mushrooms. Sauté them separately in a lightly oiled pan over medium-high heat until softened.

4. 4

   Cook the marinated beef in the same pan until fully browned.

5. 5

   Fry the eggs sunny-side up, keeping the yolks runny.

6. 6

   Prepare the sauce by mixing gochujang, 1 tablespoon of sesame oil, 1 teaspoon of sugar (optional), and 1 tablespoon of water.

7. 7

   Assemble the bowls by placing a base of warm rice, then arranging the vegetables and beef in sections on top.

8. 8

   Place the fried egg in the center, sprinkle with sesame seeds, and serve with the gochujang sauce to be mixed in before eating.