Bibimbap (Mixed Rice Bowl)

Ingredients

• •3 cups short-grain white rice, cooked
• •300 g ground beef or thinly sliced beef sirloin
• •3 tbsp soy sauce
• •2 tbsp sesame oil
• •3 cloves garlic, minced
• •1 tsp sugar
• •3 cups fresh spinach
• •1 cup shredded carrots
• •1 cup bean sprouts
• •1 medium zucchini, julienned
• •4 large eggs
• •4 tbsp gochujang (Korean red pepper paste)
• •1 tbsp rice vinegar
• •1 tsp honey
• •2 tbsp vegetable oil
• •1 tbsp sesame seeds

Directions

1. 1Mix gochujang, 1 tbsp soy sauce, rice vinegar, honey, and 1 tsp sesame oil together in a small bowl to make the sauce; set aside.
2. 2Marinate beef in remaining soy sauce, 1 tsp sesame oil, garlic, and sugar for 10 minutes.
3. 3Blanch spinach in boiling salted water for 30 seconds, drain, squeeze dry, and toss with a pinch of salt and ½ tsp sesame oil.
4. 4Stir-fry carrots in a lightly oiled pan over medium-high heat for 2 minutes; season with salt and remove. Repeat separately with zucchini and bean sprouts.
5. 5Cook marinated beef in the same pan over high heat, breaking it up, for 4–5 minutes until browned.
6. 6Fry eggs sunny-side up in a drizzle of oil until whites are just set.
7. 7Divide hot rice among four bowls and arrange beef and each vegetable in separate sections on top.
8. 8Place a fried egg in the centre of each bowl, drizzle with gochujang sauce, sprinkle with sesame seeds, and serve immediately for mixing at the table.

💡 Gochujang is available in the Asian aisle of most Canadian grocery stores (T&T, H Mart, or larger Loblaws). If unavailable, substitute 2 tbsp sriracha mixed with 1 tsp miso paste and ½ tsp sugar.

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