Classic Bibimbap

Classic Bibimbap

Serves: 2

Ingredients

The Base:

• 2 cups cooked short-grain white rice (warm)

• 2 large eggs (one per person)

• 1 tbsp vegetable oil (for frying)

The Vegetables (The "Rainbow"):

• 1 cup fresh spinach, blanched and squeezed dry

• 1 cup bean sprouts, blanched

• 1 medium carrot, julienned

• 1 medium zucchini, julienned

• 4-6 shiitake mushrooms, thinly sliced

• 1 tsp sesame oil (for finishing)

• Salt to taste

The Protein:

• 1/2 lb ground beef (or thinly sliced ribeye)

• 1 tbsp soy sauce, 1 tsp sugar, 1 tsp minced garlic

The Sauce:

• 2 tbsp gochujang

• 1 tbsp sesame oil

• 1 tbsp sugar or honey

• 1 tsp rice wine vinegar

• 1 tbsp water (to thin)

• 1 tsp toasted sesame seeds

Instructions

1. Prepare the Sauce: Mix the gochujang, sesame oil, sugar/honey, rice wine vinegar, water, and sesame seeds in a small bowl until smooth. Set aside.

2. Marinate and Cook Protein: Combine the beef with the soy sauce, sugar, and garlic. Let it sit for 10 minutes, then sauté in a pan over medium-high heat until browned and cooked through. Remove from the pan.

3. Sauté Vegetables: Using the same pan, quickly sauté the carrots, zucchini, and mushrooms separately with a tiny splash of oil and a pinch of salt. They should remain vibrant and slightly crunchy.

4. Season Blanched Greens: Toss the blanched spinach and bean sprouts with a drizzle of sesame oil and a pinch of salt.

5. Fry the Eggs: Fry one egg per serving—sunny side up is traditional so the yolk can act as an extra sauce when mixed.

6. Assemble: Place a generous portion of warm rice at the bottom of each bowl. Arrange the sautéed vegetables and protein neatly in separate sections on top of the rice, creating a "rainbow" effect. Place one fried egg in the center of each bowl.

7. Serve: Drizzle the sauce over the top, sprinkle with sesame seeds, and serve immediately. Encourage guests to mix everything thoroughly before eating!