Bibimbap (Korean Mixed Rice Bowl)

Instructions

1. 1

   Prepare all vegetables: Julienne the carrot and zucchini. Rinse the spinach and bean sprouts.

2. 2

   Blanch the spinach in boiling water for 30 seconds, then drain and squeeze out excess water. Season with a pinch of salt and a few drops of sesame oil (optional).

3. 3

   Blanch the bean sprouts in boiling water for 1-2 minutes, then drain and season with a pinch of salt.

4. 4

   Heat a non-stick pan over medium heat. Add a small amount of sesame oil and sauté the julienned carrot for 2-3 minutes until tender. Remove and set aside. Repeat with the zucchini.

5. 5

   In the same pan, add the lean ground beef. Cook over medium-high heat until browned. Add the minced garlic and soy sauce, stir well, and cook for another 2 minutes. Remove from heat.

6. 6

   Fry the eggs sunny-side up in a clean pan with a little sesame oil until the whites are set but the yolks are still runny.

7. 7

   To assemble, divide the cooked white rice among four bowls. Arrange the spinach, bean sprouts, carrot, zucchini, and cooked beef in sections on top of the rice.

8. 8

   Place a fried egg in the center of each bowl.

9. 9

   Drizzle each bowl with gochujang and a few drops of sesame oil. Serve immediately. Mix everything together before eating and enjoy your Bibimbap!