Korean Bibimbap

Ingredients

Instructions

1. 1

   COOK THE BEEF: Heat a skillet over medium-high heat. Add ground beef and break it up with a spatula. Add minced garlic and 1 tbsp soy sauce. Cook 5-6 minutes, stirring occasionally, until the beef is browned and no pink remains. The meat should be in small crumbles. Transfer to a plate and set aside.

2. 2

   BLANCH THE SPINACH: Bring a pot of water to a boil. Add spinach and push it under the water. Cook exactly 30 seconds - the leaves should be just wilted but still bright green. Drain immediately and run under cold water to stop cooking. Squeeze out as much water as possible using your hands (it should form a tight ball). Toss with 1 tsp sesame oil and a pinch of salt. Set aside.

3. 3

   SAUTÉ THE VEGETABLES: Heat 1 tsp sesame oil in the same skillet over medium-high heat. Sauté julienned carrots for 2-3 minutes until slightly softened but still with some crunch. Season with a pinch of salt. Transfer to a plate. Repeat with zucchini - sauté 2-3 minutes until edges are lightly golden but centers are still slightly firm. Season with salt. Each vegetable should be cooked separately to maintain distinct flavors.

4. 4

   BLANCH THE BEAN SPROUTS: Bring a pot of water to a boil. Add bean sprouts and cook exactly 1 minute - they should be crisp-tender, not mushy. Drain well and toss with a drizzle of sesame oil and pinch of salt.

5. 5

   FRY THE EGGS SUNNY-SIDE UP: Heat 1 tsp oil in a non-stick pan over medium-low heat. Crack eggs into the pan, leaving space between them. Cook for 3-4 minutes without flipping. The eggs are done when the whites are completely set (no translucent wobble) but the yolk is still soft and jiggly when you gently shake the pan. Don't cover the pan - you want a runny yolk that will mix into the rice.

6. 6

   ASSEMBLE THE BOWLS: Divide warm rice among 4 bowls. Arrange the toppings in separate sections around the bowl (like a pie chart) - beef, spinach, carrots, zucchini, and bean sprouts should each have their own wedge. This presentation is traditional and makes for beautiful bowls.

7. 7

   TOP AND SERVE: Place a fried egg in the center of each bowl. Drizzle 1-2 tsp gochujang over the egg (start with less if you're spice-sensitive). Sprinkle with sesame seeds and drizzle remaining sesame oil over everything.

8. 8

   HOW TO EAT: Use a spoon to break the egg yolk and mix everything together vigorously. The runny yolk, gochujang, and sesame oil create a sauce that coats the rice and vegetables. Keep mixing until well combined. This mixing is the key to bibimbap - don't be shy about stirring it all up!