Bibimbap

Ingredients

• 2 cup short-grain rice
• 1 lb ground beef
• 4 tbsp soy sauce
• 3 tbsp sesame oil
• 4 clove garlic, minced
• 2 tsp sugar
• 8 oz spinach
• 2 carrots, julienned
• 1 zucchini, julienned
• 4 oz shiitake mushrooms, sliced
• 4 eggs
• 2 tbsp vegetable oil
• 4 tbsp gochujang (Korean chili paste) (optional)
• 1 tsp sesame seeds (optional)

Steps

1. Cook the short-grain rice according to package directions. While rice cooks, prepare other ingredients.
2. In a bowl, mix ground beef with 2 tbsp soy sauce, 1 tbsp sesame oil, 2 cloves minced garlic, and 1 tsp sugar. Set aside to marinate.
3. Blanch spinach briefly, then drain and squeeze out excess water. Season with 1/2 tbsp sesame oil, 1 clove minced garlic, and a pinch of salt. Set aside.
4. In separate pans, stir-fry carrots, zucchini, and mushrooms individually with a little oil until tender-crisp. Season each with a pinch of salt and a dash of sesame oil. Set aside.
5. Cook the marinated ground beef in a skillet until browned and cooked through. Drain any excess fat. Set aside.
6. Fry four eggs sunny-side up or over easy, ensuring the yolks remain runny.
7. To assemble, divide cooked rice among 4 bowls. Arrange the beef, spinach, carrots, zucchini, and mushrooms neatly over the rice. Top each bowl with a fried egg.
8. Serve immediately with gochujang and a sprinkle of sesame seeds, if desired.