Korean Beef Bibimbap

Instructions

1. Marinate the beef
   In a medium bowl, combine the sliced beef with 2 tablespoons soy sauce, 1 tablespoon sesame oil, brown sugar, and minced garlic. Mix well and let marinate for at least 15 minutes while preparing other ingredients.
2. Prepare the vegetables
   Blanch the spinach in boiling water for 30 seconds, then rinse under cold water and squeeze out excess moisture. Season with a pinch of salt and 1 teaspoon sesame oil. Sauté the carrots in a pan with a little oil for 2-3 minutes until slightly softened. Repeat the same process with zucchini. Blanch bean sprouts for 1 minute, drain, and season with a pinch of salt.
3. Cook the beef
   Heat a large skillet over high heat. Add the marinated beef and cook for 3-5 minutes until browned and cooked through. Set aside and keep warm.
4. Fry the eggs
   In the same skillet, add a little oil and fry the eggs sunny-side up, keeping the yolks runny. Season with a pinch of salt and pepper.
5. Prepare the gochujang sauce
   In a small bowl, mix the gochujang with the remaining 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1 tablespoon water to create a smooth sauce.
6. Assemble the bibimbap
   Divide the cooked rice among four bowls. Arrange the cooked beef and prepared vegetables (spinach, carrots, zucchini, and bean sprouts) in separate sections on top of the rice. Place a fried egg in the center of each bowl.
7. Serve and mix
   Drizzle each bowl with the gochujang sauce and sprinkle with toasted sesame seeds and sliced green onions. Before eating, mix all the ingredients together thoroughly to combine the flavors.