Beef Bibimbap

Ingredients

• •2 cups cooked short-grain rice
• •1 lb ground beef
• •2 cups fresh spinach
• •2 medium carrots, julienned
• •2 cups bean sprouts
• •1 medium zucchini, julienned
• •4 large eggs
• •3 tablespoons gochujang (Korean red chili paste)
• •2 tablespoons sesame oil
• •3 cloves garlic, minced
• •2 tablespoons soy sauce
• •1 tablespoon sesame seeds

Directions

1. 1Heat 1 tablespoon sesame oil in a large pan over medium-high heat. Cook ground beef with minced garlic until browned, about 5 minutes. Season with 1 tablespoon soy sauce and set aside.
2. 2In the same pan, quickly sauté spinach until wilted, about 2 minutes. Transfer to a plate. Repeat with carrots, bean sprouts, and zucchini separately, cooking each 2-3 minutes.
3. 3Mix gochujang, 1 tablespoon sesame oil, and 1 tablespoon soy sauce in a small bowl to make the sauce.
4. 4Divide cooked rice into 4 bowls. Arrange cooked beef and vegetables in sections on top of the rice.
5. 5Fry the eggs sunny-side up until the whites are set but yolk remains runny, about 3-4 minutes.
6. 6Place one fried egg on top of each bibimbap bowl and sprinkle with sesame seeds.
7. 7Drizzle gochujang sauce over each bowl and serve immediately, mixing everything together before eating.

💡 Prepare each bibimbap vegetable separately if time allows; distinct seasoning and texture are part of the appeal rather than everything tasting like the beef.

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