Korean Bibimbap Bowl

Instructions

1. 1

   Cook the rice according to package directions and keep warm. While rice cooks, prepare the other components.

2. 2

   Marinate the beef: In a bowl, combine 2 tablespoons soy sauce, 1 tablespoon sesame oil, 2 minced garlic cloves, and sugar. Add sliced beef and marinate for 15 minutes.

3. 3

   Prepare the vegetables separately: Blanch spinach in boiling water for 1 minute, drain, squeeze out excess water, and season with salt and 1 teaspoon sesame oil. Set aside.

4. 4

   Sauté zucchini in 1 teaspoon oil over medium-high heat for 2-3 minutes until tender-crisp. Season with salt. Transfer to a plate.

5. 5

   Sauté carrots in 1 teaspoon oil for 2-3 minutes until tender-crisp. Season with salt. Transfer to a plate.

6. 6

   Sauté mushrooms in 1 teaspoon oil with 1 minced garlic clove and 1 tablespoon soy sauce for 3-4 minutes. Transfer to a plate.

7. 7

   Blanch bean sprouts in boiling water for 1 minute, drain, and season with remaining sesame oil and salt. Set aside.

8. 8

   Cook the marinated beef in a hot skillet over high heat for 3-4 minutes until cooked through and slightly caramelized. Set aside.

9. 9

   Fry the eggs sunny-side up in remaining oil, keeping the yolks runny.

10. 10

    Make the sauce: Mix gochujang, remaining soy sauce, rice vinegar, 1 minced garlic clove, and 1 teaspoon sesame oil in a small bowl.

11. 11

    Assemble the bowls: Divide rice among 4 bowls. Arrange the cooked vegetables and beef in separate sections on top of the rice in a circular pattern.

12. 12

    Place a fried egg in the center of each bowl. Sprinkle with sesame seeds.

13. 13

    Serve immediately with gochujang sauce on the side. Mix everything together before eating.