Bibimbap

Ingredients:

• 2 cups (400g) short-grain rice, cooked
• 1 tablespoon (15ml) sesame oil
• 1 tablespoon (15ml) vegetable oil
• 100g beef sirloin, thinly sliced
• 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) brown sugar
• 1 teaspoon (5ml) sesame oil
• 1 clove garlic (5g), minced
• 1 cup (100g) spinach, blanched and seasoned with salt and sesame oil
• 1 cup (100g) bean sprouts, blanched and seasoned with salt and sesame oil
• 1 medium carrot (100g), julienned and sautéed
• 1 medium zucchini (150g), julienned and sautéed
• 100g shiitake mushrooms, sliced and sautéed
• 4 eggs
• 2 tablespoons (30ml) vegetable oil for frying eggs
• 4 tablespoons (60g) gochujang (Korean chili paste)
• 2 tablespoons (30ml) sesame oil for serving
• 2 tablespoons (30g) sesame seeds
• 4 sheets nori (seaweed), cut into thin strips (optional)

Instructions:

1. Marinate the beef: Combine sliced beef, soy sauce, brown sugar, sesame oil, and garlic in a bowl. Let marinate for at least 30 minutes.
2. Prepare the vegetables:
3. Blanch spinach in boiling water for 30 seconds, drain, rinse with cold water, and squeeze out excess water. Season with a pinch of salt and a few drops of sesame oil.
4. Blanch bean sprouts for 2 minutes, drain, and season as you did with the spinach.
5. Sauté julienned carrot in a little oil until softened, about 2 minutes.
6. Sauté zucchini until softened, about 2 minutes.
7. Sauté mushrooms until golden, about 3-4 minutes.
8. Cook the meat: Heat a pan over medium-high heat, add the marinated beef, and stir-fry until cooked through, about 3-4 minutes. Set aside.
9. Fry the eggs: Heat oil in a non-stick pan and fry eggs sunny-side up, keeping the yolks runny.
10. Assemble the bibimbap:
11. Divide the cooked rice among four bowls.
12. Drizzle each portion of rice with 1/4 tablespoon of sesame oil.
13. Arrange the cooked vegetables and beef on top of the rice in separate sections.
14. Place a fried egg on top of each bowl.
15. Add a tablespoon of gochujang on the side of each bowl.
16. Sprinkle with sesame seeds and nori strips (if using).
17. To eat, mix all ingredients together thoroughly before enjoying.

Notes:

Bibimbap literally means "mixed rice" in Korean. The key to authentic bibimbap is the variety of vegetables providing different colors, flavors, and textures. Traditional bibimbap is sometimes served in a hot stone bowl called dolsot, which creates a crispy rice crust at the bottom. For a vegetarian version, omit the beef and add more mushrooms or tofu. Gochujang is essential for the authentic flavor, but if unavailable, you can substitute with a mixture of miso paste and chili flakes, though the flavor will be different.