Bulgogi Bibimbap Bowl

Ingredients

• 1 lb Ribeye or flank steak, thinly sliced
• 4 tbsp Soy sauce
• 2 tbsp Sesame oil
• 2 tbsp Brown sugar
• 3 cloves Garlic, minced
• 3 cups Short-grain white rice, cooked
• 1 bunch Spinach, blanched and squeezed
• 1 cup Carrots, julienned
• 1 cup Shiitake mushrooms, sliced
• 2 tbsp Gochujang (Korean chili paste)
• 4 large Eggs
• 1 tsp Toasted sesame seeds(optional)

Instructions

1. 1

   Whisk together soy sauce, sesame oil, brown sugar, and garlic; marinate the sliced beef in this mixture for at least 30 minutes.

2. 2

   Blanch the spinach in boiling water for 30 seconds, rinse in cold water, squeeze dry, and season with a pinch of salt and sesame oil.

3. 3

   Sauté the julienned carrots in a lightly oiled pan over medium-high heat until softened but still crisp, then set aside.

4. 4

   In the same pan, sauté the sliced shiitake mushrooms until browned and tender, then set aside.

5. 5

   Heat a large skillet over high heat and cook the marinated beef quickly in batches until browned and slightly caramelized.

6. 6

   In a separate non-stick pan, fry the eggs sunny-side up until the whites are set but the yolks remain runny.

7. 7

   Assemble the bowls by placing a portion of rice at the bottom and arranging the beef, spinach, carrots, and mushrooms in sections on top.

8. 8

   Place a fried egg in the center of each bowl and serve with a dollop of gochujang and a sprinkle of sesame seeds.