Korean Bibimbap Mixed Rice Bowl 1770080254906 Rfou

Ingredients

• 2 cups Short-grain white rice
• 250 grams Lean ground beef or ribeye strips
• 200 grams Fresh spinach
• 150 grams Bean sprouts
• 2 pieces Large carrots, julienned
• 6 pieces Shiitake mushrooms, sliced
• 4 pieces Eggs
• 3 tablespoons Gochujang (Korean red chili paste)
• 2 tablespoons Toasted sesame oil
• 1 tablespoon Soy sauce
• 2 cloves Garlic, minced
• 1 teaspoon Toasted sesame seeds(optional)

Instructions

1. 1

   Cook the rice according to package instructions and keep warm.

2. 2

   Blanch the spinach and bean sprouts separately in boiling water for 1 minute, then shock in cold water and squeeze out excess moisture.

3. 3

   Season the blanch vegetables with a touch of sesame oil, minced garlic, and salt.

4. 4

   Sauté the julienned carrots and sliced mushrooms in a lightly oiled pan over medium-high heat until softened.

5. 5

   Cook the beef in the same pan with soy sauce and garlic until browned and fully cooked.

6. 6

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

7. 7

   Fry the eggs sunny-side up, keeping the yolks runny for the authentic mixing experience.

8. 8

   Assemble by placing rice in a bowl, arranging the vegetables and beef in sections on top, adding the egg in the center, and serving with the gochujang sauce.