Korean Bibimbap

Ingredients

• •400 g Short-grain rice
• •200 g Beef sirloin
• •200 g Spinach
• •100 g Bean sprouts
• •1 medium Carrots
• •1 medium Zucchini
• •100 g Shiitake mushrooms
• •4 pcs Egg
• •3 tbsp Gochujang
• •2 tbsp Sesame oil
• •2 tbsp Soy sauce

Instructions

1. 1

   Cook rice according to package directions. Keep warm.

   💡 A slightly firmer texture works better for bibimbap.

2. 2

   Marinate beef in soy sauce, sesame oil, and garlic for 30 minutes.

   💡 Thin slices marinate faster and cook more evenly.

3. 3

   Blanch spinach and bean sprouts separately. Season with sesame oil and salt.

   💡 Shock in ice water to preserve vibrant color.

4. 4

   Sauté carrots, zucchini, and mushrooms separately until tender.

   💡 Each vegetable should be cooked individually to maintain distinct flavors.

5. 5

   Cook eggs sunny-side up. Assemble bowl with rice and vegetables. Top with beef and egg.

   💡 Presentation matters - arrange vegetables in colored sections.

6. 6

   Serve with gochujang. Mix everything together before eating.

   💡 The mixing is essential - it combines all flavors.