Bibimbap

Ingredients

• 2 cups short-grain rice, cooked
• For the beef: 1/2 lb ground beef or thinly sliced ribeye
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 1 clove garlic, grated
• For the vegetables: 1 carrot, julienned
• 1 zucchini, julienned
• 6 oz shiitake mushrooms, sliced
• 4 cups spinach
• 2 cups bean sprouts
• sesame oil, salt and toasted sesame seeds
• 4 large eggs
• For the sauce: 3 tbsp gochujang
• 1 tbsp sesame oil
• 1 tbsp sugar
• 1 tbsp water
• 1 tsp rice vinegar
• kimchi, to serve

Steps

1. Cook the rice. Mix the sauce ingredients in a small bowl.
2. Mix the beef with the soy sauce, sugar, sesame oil and garlic.
3. Blanch the spinach and sprouts separately in boiling water for 1 minute each, drain, squeeze the spinach, and season each with a little sesame oil, salt and sesame seeds.
4. In a skillet with a little oil, cook the carrot, zucchini and mushrooms separately for 2 to 3 minutes each, seasoning with salt. Set each aside.
5. Cook the beef in the same skillet until browned, 4 minutes. Then fry the eggs sunny side up.
6. Divide the rice among bowls and arrange the vegetables and beef on top in sections. Add an egg, and serve with the sauce and kimchi. Mix everything together before eating.

TipHeat a little sesame oil in a cast-iron skillet, press the rice in, and add the toppings for a crispy-bottomed dolsot-style version.