Bibimbap

Cuisines

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Recipe

Ingredients

1 cup	short-grain rice
2 cups	water
100 grams	spinach
1 medium	carrot, julienned
100 grams	bean sprouts
100 grams	shiitake mushrooms, sliced
200 grams	ground beef
2 tablespoons	soy sauce
1 tablespoon	sesame oil
1 clove	garlic, minced
2 large	eggs
—	salt to taste
—	black pepper to taste
2 tablespoons	vegetable oil
2 tablespoons	gochujang (Korean chili paste)

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.