Korean Bibimbap

Ingredients

• 2 cups Cooked Short-Grain White Rice
• 100 grams Bean Sprouts
• 150 grams Spinach
• 1 medium Carrots
• 4 pieces Shiitake Mushrooms
• 150 grams Ground Beef(optional)
• 2 large Eggs
• 2 tablespoons Gochujang (Korean Chili Paste)
• 2 tablespoons Sesame Oil
• 1 tablespoon Soy Sauce
• 2 cloves Garlic

Instructions

1. 1

   Blanch bean sprouts and spinach separately in boiling water for 1-2 minutes, then rinse in cold water and squeeze out excess moisture.

2. 2

   Season the blanched vegetables with minced garlic, a splash of sesame oil, and a pinch of salt.

3. 3

   Julienne the carrots and slice the mushrooms. Sauté them separately in a pan with a little oil and salt until tender.

4. 4

   Sauté the ground beef with soy sauce and sugar until fully browned.

5. 5

   Prepare the sauce by mixing gochujang, sesame oil, sugar, and a teaspoon of water in a small bowl.

6. 6

   Fry the eggs sunny-side up.

7. 7

   Place a portion of rice in a bowl, arrange the prepared vegetables and beef on top in sections, place the egg in the center, and serve with the gochujang sauce.