Bibimbap

Method

1. 1

   Rinse the rice in cold water until the water runs clear. Cook in a rice cooker or pot according to package instructions until fluffy.

2. 2

   In a bowl, combine the sliced beef, 2 tablespoons soy sauce, 1 tablespoon sesame oil, half the minced garlic, and 1 teaspoon sugar. Marinate for at least 15 minutes.

   ⏲ 15 min

3. 3

   In a small bowl, mix the gochujang, remaining 2 tablespoons soy sauce, remaining 1 tablespoon sesame oil, remaining 1 teaspoon sugar, 2 tablespoons water, and half the sesame seeds to make the sauce.

4. 4
   Blanching

   Blanch the spinach in boiling salted water for 30 seconds until wilted. Drain, squeeze out excess water, and toss with a pinch of salt and a few drops of sesame oil.

   ⏲ 30s

5. 5
   Blanching

   Blanch the bean sprouts in boiling salted water for 2 minutes until just tender. Drain and season with a pinch of salt and sesame oil.

   ⏲ 2 min

6. 6
   Sautéing

   Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Sauté the carrot and zucchini with a pinch of salt for 3-4 minutes until tender-crisp. Transfer to a bowl.

   ⏲ 4 min

7. 7
   Sautéing

   In the same skillet, heat another tablespoon of oil. Sauté the mushrooms with the remaining minced garlic for 3-4 minutes until soft and fragrant. Season with salt and a drizzle of sesame oil. Transfer to a bowl.

   ⏲ 4 min

8. 8
   Searing

   Heat the remaining tablespoon of oil in the skillet. Add the marinated beef and sear in a single layer for 2-3 minutes per side until caramelized and cooked through.

   ⏲ 6 min

9. 9
   Pan-frying

   In a separate nonstick skillet, fry the eggs sunny-side up or over easy, keeping the yolks runny. Season with salt and pepper.

   ⏲ 3 min

10. 10

    To serve, divide the rice among four bowls. Arrange the spinach, bean sprouts, carrots, zucchini, mushrooms, and beef in separate sections on top of the rice. Place a fried egg in the center. Drizzle with the gochujang sauce and garnish with remaining sesame seeds and scallions.