Bibimbap

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Recipe

Ingredients

	1 cup	Rice , raw
	2 cups	Water
	100 grams	Spinach
	1 medium	Carrot , julienned
	100 grams	Bean Sprout
	100 grams	Shiitake Mushroom , sliced
	200 grams	Beef , ground
	2 tablespoons	Soy sauce
	1 tablespoon	Sesame oil
	1 clove	Garlic , minced
	2 large	Egg
	—	Salt , to taste
	—	Black Pepper , to taste
	2 tablespoons	Vegetable oil
	2 tablespoons	Gochujang

Instructions

1. 1 Rinse the rice under cold water until the water runs clear. Combine with 2 cups of water in a pot, bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let it sit, covered, for another 10 minutes.
2. 2 Blanch the spinach in boiling water for 1 minute, then rinse under cold water. Squeeze out excess water and season with a pinch of salt and 1 teaspoon of sesame oil.
3. 3 In a pan, heat 1 tablespoon of vegetable oil over medium heat. Sauté the carrots until tender, about 3-4 minutes. Season with salt and set aside.
4. 4 In the same pan, add a bit more oil if needed, then sauté the bean sprouts for 2-3 minutes. Season with salt and set aside.
5. 5 Sauté the shiitake mushrooms in the pan with a little oil until they are soft, about 4-5 minutes. Season with salt and set aside.
6. 6 In a separate pan, cook the ground beef over medium heat until browned. Add 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, minced garlic, salt, and pepper. Cook for another 2-3 minutes.
7. 7 Fry the eggs sunny-side up in a non-stick pan.
8. 8 To assemble, divide the cooked rice into bowls. Arrange the spinach, carrots, bean sprouts, mushrooms, and beef over the rice. Place a fried egg on top of each bowl.
9. 9 Serve with a dollop of gochujang on the side, allowing each person to mix it into their bibimbap to taste.