Bibimbap

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.