Korean Bibimbap

Ingredients

• 4 cup s cooked short-grain rice
• 8 oz beef sirloin, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 2 cup s spinach, blanched and seasoned with sesame oil and salt
• 1 cup bean sprouts, blanched
• 1 large carrot, julienned and sautéed
• 1 zucchini, julienned and sautéed
• 4 shiitake mushrooms, sliced and sautéed
• 4 fried eggs
• 4 tbsp gochujang (Korean chili paste)
• 1 tbsp sesame seeds
• vegetable oil for cooking

Steps

1. 1

   Marinate beef in soy sauce, sesame oil, and garlic for 15 minutes. Sauté over high heat until cooked through.

2. 2

   Prepare each vegetable topping separately: blanch spinach and season, blanch bean sprouts, sauté carrot, zucchini, and mushrooms each with a pinch of salt and drop of sesame oil.

3. 3

   Divide rice among 4 bowls (or heated stone pots for dolsot bibimbap).

4. 4

   Arrange beef and each vegetable in sections over the rice, creating a colorful wheel.

5. 5

   Top each bowl with a fried egg and a generous spoonful of gochujang.

6. 6

   Sprinkle with sesame seeds. Toss everything together before eating.