Korean Bibimbap

Ingredients:

  • Cooked white rice: 2 cups

  • Beef (thinly sliced): 200 g

  • Soy sauce: 2 tbsp

  • Sesame oil: 2 tbsp

  • Garlic (minced): 2 cloves

  • Sugar: 1 tsp

  • Spinach: 100 g

  • Carrot (julienned): 1

  • Zucchini (sliced): 1

  • Bean sprouts: 100 g

  • Mushrooms (sliced): 100 g

  • Cucumber (sliced): 1

  • Eggs: 2

  • Gochujang (Korean chili paste): 2 tbsp

  • Sesame seeds: For garnish

  • Fresh cilantro: For garnish

  • Spring onions: 2

Instructions:

  1. Marinate the Beef: In a bowl, combine the thinly sliced beef, soy sauce, 1 tbsp sesame oil, minced garlic, and sugar. Mix well and let marinate for at least 30 minutes.

  2. Prepare the Vegetables:

    • Blanch the spinach in boiling water for 1-2 minutes, then rinse with cold water. Squeeze out excess water and season with a pinch of salt and 1 tsp sesame oil.

    • Julienne the carrot and slice the zucchini and cucumber.

    • Sauté the mushrooms in a bit of oil until tender, about 3-4 minutes.

    • Blanch the bean sprouts in boiling water for 1-2 minutes, then rinse with cold water. Season with a pinch of salt and 1 tsp sesame oil.

  3. Cook the Beef: Heat a skillet over medium-high heat and cook the marinated beef until fully cooked, about 5-7 minutes. Set aside.

  4. Fry the Eggs: In the same skillet, add a bit of oil and fry the eggs sunny side up or to your preference.

  5. Assemble the Bibimbap: Divide the cooked white rice into two bowls. Arrange the seasoned spinach, julienned carrot, sliced zucchini, bean sprouts, sautéed mushrooms, and sliced cucumber around the edges of each bowl. Place the cooked beef on top of the rice.

  6. Top with Egg and Gochujang: Place a fried egg in the center of each bowl. Add a dollop of gochujang on top.

  7. Garnish and Serve: Garnish with sesame seeds and fresh cilantro. Serve immediately.