Korean Beef‑Bulgogi Bibimbap with Oat Milk Sauce

Ingredients

• 200 g thinly sliced beef sirloin
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon gochujang (Korean red pepper paste)
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 2 cups cooked short‑grain rice
• 1 small carrot, julienned
• 1 small zucchini, sliced
• 2 cups spinach
• 1/4 cup oat milk
• 1 teaspoon rice vinegar
• 1 teaspoon honey
• 1 tablespoon sesame seeds(optional)
• 1 tablespoon green onion, sliced(optional)

Instructions

1. 1

   In a bowl, whisk together soy sauce, brown sugar, gochujang, minced garlic, and sesame oil; add the beef slices and marinate for 10 minutes while you prep the vegetables.

2. 2

   Heat a non‑stick skillet over medium‑high heat; add the marinated beef and stir‑fry for about 4‑5 minutes until browned and cooked through; set aside.

3. 3

   In the same skillet, quickly sauté the carrot, zucchini, and spinach separately (about 1‑2 minutes each) with a splash of sesame oil, seasoning lightly with salt.

4. 4

   While the vegetables cook, combine oat milk, rice vinegar, honey, and a pinch of gochujang in a small saucepan; simmer gently for 2‑3 minutes until slightly thickened, then remove from heat.

5. 5

   To assemble, divide the cooked rice into two bowls, arrange the beef and sautéed vegetables on top, drizzle with the oat‑milk gochujang sauce, and garnish with sesame seeds and sliced green onion if desired.