Bibimbap Rice Bowls

Ingredients (13)

• 1 lb ground beef or thinly sliced sirloin
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tbsp toasted sesame oil
• 6 oz spinach
• 2 carrots, julienned
• 8 oz shiitake or cremini mushrooms, sliced
• 4 eggs
• 3 cups cooked short-grain rice
• 3 tbsp gochujang
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame seeds

Steps

1. Mix the soy sauce, sugar, garlic and half the sesame oil; toss with the beef and marinate 10 minutes.
2. Stir the gochujang with the vinegar, 1 teaspoon sesame oil and a spoon of water into a drizzly sauce.
3. Blanch the spinach 30 seconds, squeeze dry and toss with a pinch of salt and sesame oil. Sauté the carrots 2 minutes and the mushrooms 4 minutes, seasoning each.
4. Cook the beef in a hot skillet until browned and glossy.
5. Fry the eggs sunny-side up.
6. Fill bowls with rice, arrange the beef and vegetables in sections, top with an egg, sauce and sesame seeds. Stir it all together before eating.