Name: Korean Bibimbap
Prep time: 40 min
Cook time: 20 min
Yield: 4
Ingredients: 4 cups cooked short-grain rice; 0.5 lb beef sirloin; 2 cups spinach; 1 cup bean sprouts; 1 medium zucchini; 1 medium carrot; 4 shiitake mushrooms; 4 eggs; 3 tbsp gochujang; 2 tbsp sesame oil; 2 tbsp soy sauce; 2 cloves garlic; 1 tbsp sesame seeds; 4 tbsp vegetable oil

Marinate beef: Combine 1 tbsp soy sauce, 1 tbsp sesame oil, and minced garlic. Add beef slices and marinate for 15 minutes.

Prepare vegetables: Blanch spinach and bean sprouts separately in salted boiling water for 1-2 minutes. Drain and squeeze out excess water. Season each with a pinch of salt and a drizzle of sesame oil.

Saute the zucchini with a pinch of salt until slightly softened, about 2 minutes. Repeat with carrots and mushrooms, cooking each separately.

Cook the marinated beef in a hot pan until browned and cooked through, about 3-4 minutes. Set aside.

Fry eggs sunny-side up in vegetable oil, keeping the yolks runny.

Assemble bowls: Place warm rice in the bottom of each bowl. Arrange vegetables, beef, and egg on top in sections. Drizzle with additional sesame oil and serve with gochujang on the side.

To eat, add gochujang to taste and mix everything together vigorously before eating.

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Korean Bibimbap

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Susie Chen

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