Authentic Korean Bibimbap

Ingredients

Ground beef

500g

Carrots, julienned

1 cup

Zucchini, julienned

1 cup

Spinach

1 cup

Bean sprouts

1 cup

Cooked rice

4 cups

Eggs

4

Gochujang (Korean red pepper paste)

4 tablespoons

Soy sauce

2 tablespoons

Sesame oil

2 tablespoons

Garlic, minced

2 cloves

Vegetable oil

2 tablespoons

Salt

to taste

Pepper

to taste

Sesame seeds

for garnish

Instructions

1. In a large skillet, heat the vegetable oil over medium heat. Add the ground beef and cook until browned. Drain any excess fat.
2. In a small bowl, mix the soy sauce, sesame oil, and minced garlic. Pour this sauce over the cooked ground beef, stirring well to combine. Remove from heat and set aside.
3. Using the same skillet, sauté the julienned carrots and zucchini until they soften slightly, about 5 minutes. Season with salt and pepper to taste, then set aside.
4. Blanch the spinach and bean sprouts in a separate pot of boiling water for 1-2 minutes. Drain, rinse with cold water, and squeeze out any excess water. Season with a dash of salt and a drizzle of sesame oil.
5. Heat a small non-stick pan and fry the eggs sunny-side up, or to your preferred doneness.
6. To assemble, divide the cooked rice into four bowls. Arrange the cooked ground beef, carrots, zucchini, spinach, and bean sprouts in separate sections on top of the rice.
7. Place a fried egg on top of each bowl. Serve with a dollop of gochujang on the side, and sprinkle with sesame seeds.
8. Before eating, mix all the ingredients together to fully enjoy the unique blend of flavors that make Bibimbap a cherished Korean classic.