Bibimbap

Method

1. 01

   Rinse the rice until the water runs mostly clear, then cook it with about 450 ml of water in a rice cooker or pot. Keep the cooked rice warm and slightly firm, because bibimbap is best when the grains stay separate after mixing.

   ⏱ 25 min
2. 02

   Marinate the beef with 1 tablespoon soy sauce, 1 teaspoon sugar, 1 grated garlic clove, 1 tablespoon sesame oil, and black pepper. In a small bowl, stir the gochujang with rice vinegar, water, 1 teaspoon sugar, 1 tablespoon sesame oil, and 1 grated garlic clove to make a spoonable sauce.

   
3. 03

   Blanch the spinach in salted boiling water just until wilted, then cool, squeeze dry, and season with a little soy sauce, sesame oil, grated garlic, and sesame seeds. Cook the bean sprouts in boiling salted water until crisp-tender, drain well, and season with sesame oil, salt, and a little garlic.

   ⏱ 8 min
4. 04

   Cook the vegetables separately so each keeps its color and texture. Salt the cucumber lightly and squeeze out excess liquid. In a lightly oiled skillet, quickly saute the zucchini, carrot, and mushrooms one at a time, seasoning each with a small pinch of salt and a few drops of sesame oil.

   ⏱ 12 min
5. 05

   Heat a little vegetable oil in the skillet over medium-high heat and cook the marinated beef until browned and just cooked through. Wipe the skillet if needed, then fry the eggs sunny-side up or to your preferred doneness.

   ⏱ 8 min
6. 06

   Divide the warm rice among four wide bowls. Arrange the spinach, bean sprouts, zucchini, carrot, mushrooms, cucumber, and beef in separate colorful sections over the rice, then top each bowl with an egg. Add gochujang sauce, sesame oil, and sesame seeds at the table, then mix everything thoroughly before eating.