Ingredients:
- 2 cups cooked short-grain rice
- 4 oz. beef (sirloin or ribeye), sliced thinly
- 1 cup bean sprouts
- 1 cup spinach
- 1 cup sliced mushrooms
- 1 cup julienned carrots
- 1 cup julienned cucumber
- 4 eggs
- 1 tbsp vegetable oil
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 2 garlic cloves, minced
- 1 tsp sugar
- Gochujang (Korean chili paste), to taste
- Sesame seeds, for garnish
Instructions:
- Cook the rice according to the package instructions and set aside.
- Blanch the bean sprouts and spinach separately in salted boiling water for 30 seconds, then rinse them in cold water and squeeze out excess water. Mix each vegetable with 1/2 tsp sesame oil, 1/2 tsp soy sauce, and a pinch of salt and set aside.
- In a bowl, marinate the beef with 1 tbsp soy sauce, 1 minced garlic clove, and 1 tsp sugar.
- Heat a non-stick pan over medium-high heat and add the vegetable oil. Cook the beef for 3-4 minutes until browned and set aside.
- In the same pan, sauté the mushrooms with 1 minced garlic clove and a pinch of salt until tender and set aside.
- Fry the eggs to your liking (sunny-side up or over easy).
- To assemble the bibimbap, place the cooked rice in a large bowl and arrange the beef, vegetables, and egg on top of it. Add a dollop of gochujang on top of the egg and sprinkle sesame seeds on top. Serve hot and mix everything together before eating.
Note: You can use any vegetables you like in bibimbap, such as bell peppers, zucchini, or radish. You can also substitute the beef with chicken, pork, or tofu.
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