Easy Homestyle Bibimbap

Instructions

1. 1

   Prepare the gochujang sauce by combining 3 tablespoons gochujang (Korean red pepper paste) with 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 teaspoon sugar, 1 tablespoon water, and 2 minced garlic cloves in a small bowl; whisk until smooth and set aside.

2. 2

   Season the sliced beef with 1 tablespoon ganjang (soy sauce), 1 minced garlic clove, and ½ teaspoon sesame oil; let marinate for 10 minutes while preparing vegetables.

3. 3

   Blanch the fresh spinach in boiling salted water for 2 minutes until tender, then drain and squeeze out excess moisture; toss with ½ teaspoon sesame oil, ½ teaspoon minced garlic, and a pinch of salt.

4. 4

   Blanch the soybean sprouts in boiling salted water for 3 minutes until just tender; drain thoroughly and season with ½ teaspoon sesame oil, ½ teaspoon minced garlic, and sea salt to taste.

5. 5

   Heat 1 tablespoon vegetable oil in a large skillet over high heat; stir-fry the marinated beef for 2-3 minutes until browned and cooked through, then transfer to a plate.

6. 6

   In the same skillet, cook the sliced mushrooms over medium-high heat for 3-4 minutes until golden and the moisture releases, stirring occasionally; season with a pinch of salt and set aside.

7. 7

   Stir-fry the julienned zucchini in the skillet for 2-3 minutes until lightly caramelized at the edges; season with salt and pepper, then transfer to the plate.

8. 8

   Cook the shredded carrot in the skillet for 1-2 minutes until slightly tender but still crisp; season with salt and set aside.

9. 9

   Wipe the skillet clean and add 1 tablespoon vegetable oil over medium heat; crack the eggs into the pan and fry until the whites are set and edges are slightly crispy (about 3-4 minutes), or cook to your preference.

10. 10

    Divide the cooked rice evenly among 4 serving bowls, creating a slight well in the center of each.

11. 11

    Arrange each prepared vegetable and the seasoned beef in separate sections on top of the rice, then place one fried egg in the center of each bowl.

12. 12

    Drizzle 2 tablespoons of the gochujang sauce over each bowl and sprinkle with roasted sesame seeds and chopped green onions.

13. 13

    Serve immediately while the rice is still warm, encouraging diners to mix all ingredients thoroughly with their spoon before eating to distribute the sauce evenly throughout.