Bibimbap with Seasoned Vegetables, Beef and Fried Egg

What you need

• 300 g (1 1/2 cups) short-grain white rice
• 225 g (1/2 lb) ground beef
• 2 tbsp soy sauce, divided
• 2 tsp sugar, divided
• 4 cloves garlic, minced, divided
• 3 tbsp toasted sesame oil, divided
• 215 g (7 1/2 oz) spinach
• 200 g (7 oz) soybean sprouts, or mung bean sprouts
• 1 large carrot, cut into matchsticks
• 1 small zucchini, cut into matchsticks
• 6 shiitake mushrooms, stems removed, thinly sliced
• 2 tbsp neutral oil, divided
• 4 eggs
• 4 tbsp gochujang
• 1 tsp rice vinegar
• 1 tbsp toasted sesame seeds
• salt, to taste

Method

Restated from the original video

1. 1

   Rinse the rice until the water runs nearly clear, then cook it in a rice cooker or covered pot. Keep it warm.

2. 2

   Mix the beef with 1 tbsp soy sauce, 1 tsp sugar, a quarter of the garlic and 1 tsp sesame oil. Leave it while the vegetables are prepared.

3. 3

   Bring a pot of salted water to a boil. Blanch the spinach for 30 seconds, lift it into cold water, then squeeze it dry.

4. 4

   Toss the spinach with a pinch of salt, another quarter of the garlic and 1 tsp sesame oil.

5. 5

   Boil the sprouts in the same water until just tender with a little crunch left, 4-5 min. Drain and season with salt, 1 tsp sesame oil and a little garlic.

6. 6

   Heat 1 tsp neutral oil in a frying pan over medium-high heat. Stir-fry the carrot with a pinch of salt until barely soft, 1-2 min, and set aside.

7. 7

   In the same pan, stir-fry the zucchini with a pinch of salt for 1-2 min, then set aside.

8. 8

   Add a little more neutral oil and cook the mushrooms with the remaining 1 tbsp soy sauce and the last of the garlic until soft and glossy, 3 min.

9. 9

   Cook the beef in the pan over high heat, breaking it up, until browned and cooked through, about 5 min.

10. 10

    Stir the gochujang with the remaining 1 tsp sugar, 1 tbsp sesame oil, the vinegar and 1 tbsp water into a loose sauce.

11. 11

    Fry the eggs in the rest of the neutral oil until the whites are set and the yolks still runny, 2-3 min.

12. 12

    Divide the rice between 4 wide bowls. Arrange each vegetable and the beef in separate piles around the top and set an egg in the centre.

13. 13

    Scatter over the sesame seeds and drizzle with the remaining sesame oil. Serve with the gochujang sauce, and mix everything together at the table.

Imported from dwellbymichelle.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.