Korean Bibimbap

Instructions

1. Cook the rice
   Place the rinsed rice and water in a rice cooker or pot. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed and rice is tender.
2. Prepare the beef
   Combine the sliced beef with 1 tablespoon soy sauce, 1 tablespoon sesame oil, and minced garlic. Let marinate for at least 15 minutes, then cook in a hot skillet for 2-3 minutes until browned. Set aside.
3. Prepare the vegetables
   In separate batches, sauté the julienned carrots and zucchini in a small amount of oil for 1-2 minutes each until slightly softened but still crisp. Season each with a pinch of salt. For the spinach and bean sprouts: after blanching, season with a small amount of salt and sesame oil.
4. Make the gochujang sauce
   In a small bowl, mix together the gochujang, remaining soy sauce, remaining sesame oil, and sugar until well combined. Adjust to taste, adding more sugar if you prefer it less spicy.
5. Fry the eggs
   Heat a small amount of oil in a non-stick pan over medium heat. Crack the eggs into the pan and fry sunny-side up until the whites are set but the yolks are still runny.
6. Assemble the bibimbap
   Divide the cooked rice among four bowls. Arrange the beef and vegetables in separate sections on top of the rice, creating a colorful presentation. Place a fried egg in the center of each bowl.
7. Serve
   Serve each bibimbap bowl with a dollop of the gochujang sauce on top or on the side. Sprinkle with toasted sesame seeds. Just before eating, mix everything together thoroughly to combine all the flavors.