bibimbap

Ingredients

• 1 cup short-grain rice, cooked
• 1/2 cup bean sprouts, rinsed and drained
• 1/2 cup shiitake mushrooms, thinly sliced
• 1/2 cup spinach, chopped
• 1/2 cup carrots, julienned
• 1/4 cup beef (thinly sliced), marinated in soy sauce, sesame oil, and garlic
• 2 eggs
• 1 tablespoon sesame oil
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• Sesame seeds, for garnish

Instructions

1. Prepare the rice according to package directions and keep warm.
2. Heat 1 tablespoon of sesame oil in a skillet over medium heat. Add the marinated beef and cook until browned.
3. In the same skillet, add the bean sprouts and sauté for 3-5 minutes until slightly softened.
4. Add the shiitake mushrooms and spinach to the skillet. Cook for another 2-3 minutes, until the spinach is wilted.
5. Fry the eggs sunny-side up in a separate pan.
6. In a small bowl, whisk together the gochujang, rice vinegar, and sugar. Adjust to taste.
7. To assemble, place a scoop of rice in a bowl. Top with the sautéed vegetables, beef, and a fried egg.
8. Drizzle with the gochujang sauce and garnish with sesame seeds.

Notes

• For best results, use freshly cooked rice.
• You can add other vegetables like zucchini or cucumber.
• Don't overcook the vegetables; they should retain some crunch.
• Serve immediately for the best flavor and texture.