Korean Bibimbap With Beef And Vegetables Sesamefree 1771028723088 H3rw

Ingredients

• 2 cups Short-grain white rice
• 1 lb Lean ground beef
• 3 tbsp Soy sauce
• 4 tbsp Gochujang (Korean chili paste)
• 2 pieces Large carrots, julienned
• 6 oz Fresh spinach
• 8 oz Bean sprouts
• 1 cup Shiitake mushrooms, sliced
• 3 tbsp Vegetable oil
• 4 large Eggs
• 2 tsp Minced garlic

Instructions

1. 1

   Cook the rice according to package instructions and keep warm.

2. 2

   In a small bowl, mix the beef with 1 tablespoon of soy sauce and 1 teaspoon of garlic; sauté in a pan with oil until browned.

3. 3

   Blanch the bean sprouts and spinach separately in boiling water for 1 minute, drain, and season with a pinch of salt.

4. 4

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

5. 5

   Prepare the sauce by mixing the gochujang with a splash of water and a teaspoon of sugar until smooth.

6. 6

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

7. 7

   Divide the warm rice into four bowls and arrange the beef and prepared vegetables in sections on top.

8. 8

   Place a fried egg in the center of each bowl and serve with the gochujang sauce on the side.