Classic Bibimbap

Ingredients

• 3 cups Cooked short-grain white rice
• 200 grams Ground beef
• 1 tablespoon Soy sauce
• 2 tablespoons Sesame oil
• 1 bunch Spinach
• 150 grams Bean sprouts
• 1 medium Carrot, julienned
• 4 pieces Shiitake mushrooms, sliced
• 2 large Eggs
• 2 tablespoons Gochujang (Korean chili paste)
• 1 tablespoon Sugar
• 1 teaspoon Garlic, minced

Instructions

1. 1

   Marinate the ground beef with 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and 1 teaspoon of sugar. Set aside.

2. 2

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

3. 3

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

4. 4

   Cook the marinated beef in a skillet over medium-high heat until fully browned.

5. 5

   Fry two eggs sunny-side up.

6. 6

   Prepare the sauce by mixing the gochujang, 1 tablespoon of sesame oil, 1 tablespoon of sugar, and minced garlic in a small bowl.

7. 7

   Place a portion of rice in two large bowls. Arrange the prepared vegetables and beef in sections on top of the rice.

8. 8

   Place a fried egg in the center of each bowl. Serve with the gochujang sauce on the side to be mixed in before eating.