Classic Beef Bibimbap

Ingredients

• 250 g Ground beef or thinly sliced ribeye
• 2 cups Cooked short-grain white rice
• 150 g Spinach
• 100 g Bean sprouts
• 1 medium Carrots, julienned
• 4 pieces Shiitake mushrooms, sliced
• 2 large Eggs
• 2 tbsp Gochujang (Korean chili paste)
• 2 tbsp Sesame oil
• 1 tbsp Soy sauce
• 2 cloves Garlic, minced
• 1 tsp Toasted sesame seeds(optional)

Instructions

1. 1

   Marinate the beef with 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and half of the minced garlic for 15 minutes.

2. 2

   Blanch the spinach and bean sprouts separately in boiling water for 1 minute, then rinse in cold water. Squeeze out excess moisture and season each with a pinch of salt and sesame oil.

3. 3

   Sauté the julienned carrots and sliced mushrooms in a pan with a little oil until softened.

4. 4

   Cook the marinated beef in a hot skillet until fully browned and caramelized.

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 tablespoon of water, and a pinch of sugar.

7. 7

   Assemble the bowls: Place a base of warm rice, arrange the vegetables and beef in sections on top, and place the fried egg in the center.

8. 8

   Serve with the gochujang sauce on the side or on top, to be mixed thoroughly before eating.