Bibimbap (Korean Mixed Rice Bowl)

Instructions

1. 1

   Prepare all vegetables: Julienne the carrot, slice the shiitake mushrooms, and wash 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 1/2 teaspoon sesame oil and a pinch of salt (from your pantry).

3. 3

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

4. 4

   Heat 1 teaspoon vegetable oil in a pan over medium heat. Sauté the carrots for 2-3 minutes until tender. Remove and set aside.

5. 5

   In the same pan, add the sliced shiitake mushrooms and sauté for 2-3 minutes until soft. Remove and set aside.

6. 6

   In a bowl, mix the ground beef with 1 tablespoon soy sauce and 1 teaspoon sugar. Heat 1 teaspoon vegetable oil in the pan and cook the beef over medium-high heat until browned and cooked through. Set aside.

7. 7

   Fry the eggs sunny-side up in a nonstick pan until the whites are set but the yolks are still runny.

8. 8

   To assemble, divide the cooked rice among 4 bowls. Arrange the spinach, bean sprouts, carrots, mushrooms, and beef on top of the rice in sections.

9. 9

   Place a fried egg in the center of each bowl.

10. 10

    Drizzle each bowl with 1/2 tablespoon gochujang and a few drops of sesame oil.

11. 11

    Serve immediately. To eat, mix everything together and enjoy!