Bibimbap with Marinated Beef

Ingredients

• 1.5 cups cooked short-grain rice
• 200 g thinly sliced beef (ribeye or sirloin)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• 1 tablespoon gochujang (Korean chili paste)
• 1/2 cup carrot, julienned
• 1/2 cup zucchini, julienned
• 1 cup spinach
• 2 large egg
• 1 teaspoon vegetable oil
• 1 teaspoon sesame seeds(optional)
• 1 tablespoon green onion, sliced(optional)

Instructions

1. 1

   In a bowl, combine soy sauce, sesame oil, minced garlic, and gochujang; add the beef slices, toss to coat, and let marinate while you prepare the vegetables (about 5 minutes).

2. 2

   Heat a pan with a little vegetable oil over medium-high heat; quickly sauté the carrot, zucchini, and spinach separately for 1–2 minutes each until just tender, then set aside.

3. 3

   In the same pan, add the marinated beef and stir‑fry for 3–4 minutes until browned and cooked through.

4. 4

   Meanwhile, fry the eggs sunny‑side up in a separate skillet, about 2 minutes per side.

5. 5

   To assemble, divide the cooked rice into two bowls, arrange the sautéed vegetables and beef on top, place a fried egg in the center, and drizzle any remaining sauce from the pan. Garnish with sesame seeds and sliced green onion if desired.