Korean Bibimbap with Gochujang Sauce

Ingredients

• 2 cups cups Cooked short-grain white rice
• 8 oz oz Beef (ribeye or ground beef), thinly sliced
• 3 tbsp tbsp Gochujang (Korean chili paste)
• 3 tbsp tbsp Soy sauce
• 2 tbsp tbsp Sesame oil
• 1 medium Carrot, julienned
• 4 oz oz Spinach
• 4 oz oz Shiitake mushrooms, sliced
• 1 cup cup Bean sprouts(optional)
• 1 small Zucchini, julienned(optional)
• 2 Eggs
• 3 cloves Garlic, minced
• 1 tbsp tbsp Sugar
• 1 tbsp tbsp Rice vinegar
• 1 tbsp tbsp Toasted sesame seeds(optional)
• 2 Green onions, sliced(optional)

Instructions

1. 1

   Marinate the beef: Combine 1 tbsp soy sauce, 1 tbsp gochujang, 1 tsp sugar, 1 tsp sesame oil, and half the garlic in a bowl. Add sliced beef, toss to coat, and let marinate 30 minutes.

2. 2

   Prepare the vegetables: While the beef marinates, julienne the carrot and zucchini, slice the mushrooms, and rinse the spinach and bean sprouts.

3. 3

   Cook the rice: Prepare 2 cups of short-grain rice according to package directions and keep warm.

4. 4

   Blanch the greens: Bring a pot of water to a boil. Blanch spinach and bean sprouts for 1 minute, then shock in ice water, squeeze dry, and season each with a splash of sesame oil, a pinch of salt, and a little minced garlic.

5. 5

   Sauté the vegetables: In a skillet over medium-high heat, lightly sauté carrots, zucchini, and mushrooms separately (2-3 minutes each) with a little sesame oil and salt. Set aside.

6. 6

   Make the gochujang sauce: Whisk together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sugar, 1 tsp sesame oil, and remaining garlic. Thin with 1-2 tbsp water if desired.

7. 7

   Cook the beef: Sear the marinated beef in a hot skillet for 3-4 minutes until browned and cooked through.

8. 8

   Fry the eggs: In a nonstick pan, fry the eggs sunny-side up in a little oil until whites are set but yolks remain runny, about 3 minutes.

9. 9

   Assemble: Divide warm rice between two bowls. Arrange the seasoned vegetables and beef in sections over the rice, top each with a fried egg, drizzle with gochujang sauce, and garnish with sesame seeds and green onions. Serve immediately, mixing everything together before eating.