Korean Bibimbap

Ingredients

Vegetable oil

2 tablespoons

Ground beef

1 pound

Soy sauce

2 tablespoons

Sesame oil

1 tablespoon

Garlic

2 cloves, minced

Carrots

1 cup, julienned

Zucchini

1 cup, julienned

Spinach

2 cups, fresh

Bean sprouts

1 cup

Eggs

4, cooked to preference

Cooked rice

4 cups, white or brown

Gochujang (Korean chili paste)

to taste

Sesame seeds

for garnish

Salt

to taste

Pepper

to taste

Instructions

1. In a large skillet, heat the vegetable oil over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat.
2. In a small bowl, mix together soy sauce, sesame oil, and minced garlic. Pour this mixture over the cooked ground beef and stir to combine. Set aside.
3. In the same skillet, add the julienned carrots and zucchini. Sauté for about 3-4 minutes until slightly softened. Season with salt and pepper to taste. Remove from heat and set aside.
4. In a separate pot, bring water to a boil. Blanch the spinach and bean sprouts for 1-2 minutes. Drain and rinse with cold water. Squeeze out excess water from the spinach and season both the spinach and bean sprouts with salt and a drizzle of sesame oil.
5. In the same pot, bring water to a boil again. Cook the eggs to your desired doneness (soft-boiled or sunny-side-up).
6. To assemble the bibimbap, divide the cooked rice among four bowls. Arrange the cooked ground beef, sautéed carrots, sautéed zucchini, blanched spinach, and bean sprouts artfully on top of the rice.
7. Place a cooked egg on top of each bowl.
8. Serve the bibimbap with gochujang on the side for added spice. Sprinkle with sesame seeds before serving.
9. Mix everything together before eating to fully enjoy the melange of flavors.