Bibimbap

Ingredients

• 1 cup short-grain rice
• 200 g ground beef
• 1 small carrot
• 1 small zucchini
• 2 cups spinach
• 2 tablespoons gochujang paste
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 clove garlic
• 2 tablespoons vegetable oil
• 1 teaspoon sesame seeds(optional)
• 2 large egg(optional)

Instructions

1. 1

   Cook the rice: rinse 1 cup short-grain rice, combine with 1 ¼ cups water in a pot, bring to boil, then simmer covered for 12‑15 minutes until tender; fluff and set aside (≈5 min).

2. 2

   Prepare the vegetables: julienne the carrot and zucchini, blanch the spinach in boiling water for 30 seconds, then rinse in cold water and squeeze dry.

3. 3

   Sauté the vegetables: heat 1 tbsp vegetable oil in a pan over medium heat, stir‑fry carrot and zucchini separately for 2‑3 minutes each until softened; set aside.

4. 4

   Cook the beef: in the same pan add remaining oil, crumble the ground beef, add minced garlic, 1 tbsp soy sauce, and 1 tbsp sesame oil; stir‑fry 4‑5 minutes until browned.

5. 5

   Assemble the sauce: mix gochujang paste with a splash of water (≈1 tbsp) to loosen if needed.

6. 6

   Fry the eggs (optional): in a non‑stick skillet, fry each egg sunny‑side‑up, about 2 minutes per side.

7. 7

   Serve: divide the rice into two bowls, top with the sautéed vegetables, seasoned beef, a drizzle of gochujang sauce, and optional fried egg; sprinkle sesame seeds if using.