Korean Bibimbap

• 2 cups short-grain rice, cooked
• 300g beef sirloin, thinly sliced
• 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp sugar (for beef)
• 200g spinach, blanched and seasoned
• 2 carrots, julienned and sautéed
• 200g bean sprouts, blanched
• 4 shiitake mushrooms, sliced and sautéed
• 1 zucchini, julienned
• 4 eggs, fried sunny-side up
• 4 tbsp gochujang (Korean chili paste)
• Sesame seeds and sesame oil to finish

Instructions

1. 1

   Marinate beef in soy sauce, sesame oil, and sugar for 20 minutes. Cook in a hot pan until caramelized.

2. 2

   Prepare each vegetable separately: blanch spinach and season with sesame oil and salt; sauté carrots, zucchini, and mushrooms individually.

3. 3

   Blanch bean sprouts and season with sesame oil and salt.

4. 4

   Fry eggs sunny-side up in a lightly oiled pan.

5. 5

   Divide hot rice into bowls. Arrange vegetables and beef in separate sections around the bowl.

6. 6

   Top with a fried egg. Add a generous spoonful of gochujang. Drizzle with sesame oil and sprinkle sesame seeds. Mix everything together before eating.

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