Bibimbap

Step 1.

Rinse short-grain rice under cold water until the water runs clear. Combine the rinsed rice with 3 cups of water in a pot. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.

Step 2.

While the rice is cooking, thinly slice the beef sirloin. Mince garlic cloves. In a large mixing bowl, combine the sliced beef, soy sauce, sesame oil, sugar, and the minced garlic. Mix well and let it marinate for 15 minutes.

Step 3.

While the beef is marinating, julienne carrots and zucchini.

Step 4.

Bring a pot of water to a boil. Blanch the 4 cups spinach for 1-2 minutes, remove with a slotted spoon, and immediately rinse under cold water. Squeeze out excess water and set aside. Blanch the 2 cups bean sprouts for 1-2 minutes, drain, and set aside.

Step 5.

Heat vegetable oil in a skillet over medium-high heat. Add the marinated beef and cook for 3-5 minutes until cooked through. Transfer to a plate.

Step 6.

In the same skillet, add the julienned carrots and zucchini. Stir-fry for 3-4 minutes until tender. Season with a pinch of salt. Transfer to a plate.

Step 7.

Clean the skillet and heat vegetable oil over medium heat. Fry the eggs sunny-side up or as desired.

Step 8.

To assemble, divide the cooked rice among four bowls. Arrange the cooked beef, blanched spinach, blanched bean sprouts, stir-fried carrots, stir-fried zucchini, and a fried egg on top of each bowl. Add 1 tablespoon of gochujang per bowl.

Step 9.

Finely chop 1 tablespoon green onions, if using. Garnish each bowl with chopped green onions and 1 tablespoon sesame seeds, if desired. Mix everything together before eating.

Step 10.

If you have leftovers, store the rice, toppings, and egg separately in airtight containers in the refrigerator for up to 3 days. To reheat, microwave the rice until steaming, then top with the desired toppings and egg. Alternatively, repurpose leftover rice and toppings by stir-frying them together with some additional gochujang for a quick and easy bibimbap-inspired fried rice.