Korean Bibimbap Bowl with Gochujang Sauce and Rainbow Vegetables

Ingredients

• 2 cups cooked short-grain white rice (warm)
• 1/2 lb ground beef or thinly sliced ribeye
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sugar (for beef)
• 1 cup spinach, blanched and squeezed dry
• 1 medium zucchini, julienned
• 1 large carrot, julienned
• 1 cup bean sprouts, blanched
• 4 shiitake mushrooms, sliced
• 2 tbsp vegetable oil (for vegetables)
• 2 large eggs
• 2 tbsp gochujang (Korean red pepper paste)
• 1 tbsp sesame oil (for sauce)
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp toasted sesame seeds
• 1 clove garlic, minced (for sauce)
• Toasted sesame seeds and sliced scallions for garnish

Instructions

1. Marinate beef with soy sauce, sesame oil, and sugar for 15 minutes. Cook in a hot skillet over high heat until caramelized, 3-4 minutes. Set aside.
2. Make gochujang sauce: whisk gochujang, sesame oil, honey, rice vinegar, garlic, and sesame seeds. Add 1-2 tbsp water to loosen. Set aside.
3. Sauté each vegetable separately in a little oil with a pinch of salt: zucchini (2 min), carrots (3 min), mushrooms (3 min). Season blanched spinach and bean sprouts with sesame oil and salt.
4. Fry eggs sunny-side up until whites are set but yolks are runny.
5. Divide warm rice into wide bowls. Arrange each vegetable and the beef in separate sections around the bowl.
6. Place a fried egg in the center.
7. Spoon gochujang sauce over everything. Garnish with sesame seeds and scallions. Mix vigorously before eating.