Korean Bibimbap Bowls with Gochujang Sauce

Ingredients

• 2 cups short-grain white rice
• 1 pound ribeye steak, thinly sliced
• 2 cups spinach, blanched
• 1 cup bean sprouts, blanched
• 2 cups shiitake mushrooms, sliced
• 1 carrot, julienned
• 4 eggs, fried

• 3 tablespoons gochujang (Korean chili paste)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 teaspoon rice vinegar
• 1 clove garlic, minced

Method

1. 01
   Cook the short-grain white rice according to the package instructions and set aside.
2. 02
   In a small bowl, mix together the gochujang, soy sauce, sesame oil, honey, rice vinegar, and minced garlic to make the sauce.
3. 03
   Heat a skillet over medium-high heat and cook the ribeye steak slices until browned, about 3-4 minutes. Set aside.
4. 04
   In the same skillet, sauté the shiitake mushrooms until golden brown, about 5 minutes.
5. 05
   Arrange the cooked rice in bowls and neatly top with sautéed mushrooms, blanched spinach, blanched bean sprouts, julienned carrots, and cooked beef.
6. 06
   Top each bowl with a fried egg and drizzle with the prepared gochujang sauce.
7. 07
   Serve immediately and mix everything together before eating.