Korean Beef Bibimbap

Ingredients

• 250 g Ground Beef
• 2 cups Cooked White Rice
• 100 g Spinach
• 1 medium Carrots, julienned
• 100 g Bean Sprouts
• 2 large Eggs
• 2 tbsp Gochujang (Korean chili paste)
• 1 tbsp Soy Sauce
• 2 tsp Sesame Oil
• 2 cloves Garlic, minced

Instructions

1. 1

   In a small bowl, mix gochujang, 1 tsp sesame oil, 1 tsp sugar, and 1 tsp water to create the sauce.

2. 2

   Sauté the ground beef in a pan with soy sauce and half the minced garlic until browned and cooked through.

3. 3

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

4. 4

   Lightly sauté the julienned carrots in a pan with a little oil until slightly softened.

5. 5

   Fry the eggs sunny-side up in a non-stick skillet.

6. 6

   Assemble the bowls by placing rice at the bottom, then arranging the beef and vegetables in sections on top.

7. 7

   Place the fried egg in the center and serve with the gochujang sauce on the side to be mixed in before eating.