Bibimbap | FoodieAtlas

Ingredients

2 cups cooked white rice
1 cup bean sprouts
1 cup spinach, blanched and chopped
1 carrot, julienned
1 zucchini, julienned
4-5 shiitake mushrooms, sliced
1/2 cup thinly sliced beef (bulgogi)
1 cucumber, thinly sliced
1 egg
2 tablespoons sesame oil
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 tablespoon garlic, minced
1 tablespoon sesame seeds
Salt and pepper to taste
For the Gochujang Sauce:
2 tablespoons gochujang (Korean red chili paste)
1 tablespoon sesame oil
1 tablespoon sugar
1 tablespoon water
1 tablespoon apple cider vinegar or rice vinegar
1 teaspoon garlic, minced

Instructions

Prepare the Vegetables

Bring a pot of water to boil and blanch the bean sprouts for 2-3 minutes until tender. Drain and set aside.

Blanch the spinach in boiling water for 1-2 minutes, then drain and squeeze out excess water. Season with a bit of salt and sesame oil. Set aside.

Heat a small amount of vegetable oil in a skillet over medium heat. Saut√© the carrot, zucchini, and mushrooms separately until tender, seasoning each with a pinch of salt. Set each vegetable aside in separate bowls.

Cook the Beef

In the same skillet, add the thinly sliced beef and cook until browned. Add soy sauce, minced garlic, and a pinch of black pepper. Cook until the beef is fully cooked. Set aside.

Prepare the Gochujang Sauce

In a small bowl, mix together the gochujang, sesame oil, sugar, water, vinegar, and minced garlic until well combined.

Fry the Egg

In a small skillet, heat a bit of vegetable oil and fry the egg sunny-side up. The yolk should still be runny.

Assemble the Bibimbap

Divide the cooked rice between serving bowls.

Arrange the prepared vegetables (bean sprouts, spinach, carrot, zucchini, mushrooms), beef, and cucumber slices on top of the rice in sections.

Place the fried egg in the center of each bowl.

Serve

Drizzle sesame oil over the top and sprinkle with sesame seeds.