Korean Bibimbap with Gochujang Sauce

Ingredients

• 2 cups short-grain white rice
• 1 pound beef sirloin, thinly sliced
• 2 cups spinach, blanched
• 1 cup bean sprouts, blanched
• 1 large carrot, julienned
• 1 cup shiitake mushrooms, sliced
• 4 large eggs, fried
• 2 teaspoons sesame oil
• 1 tablespoon soy sauce

• 3 tablespoons Gochujang
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon soy sauce
• 2 cloves garlic, minced

Method

1. 01
   Cook the rice according to package instructions and keep warm.
2. 02
   In a small bowl, mix together all the ingredients for the Gochujang sauce until well combined. Set aside.
3. 03
   Heat 1 teaspoon of sesame oil in a pan over medium-high heat. Add the sliced beef and cook until browned. Add the soy sauce and stir until the beef is fully cooked. Remove from heat and set aside.
4. 04
   In a separate pan, stir-fry the carrots in a little oil until tender. Set aside.
5. 05
   In the same pan, add more oil if needed and stir-fry the shiitake mushrooms until soft. Set aside.
6. 06
   Fry the eggs sunny-side up and set aside.
7. 07
   To assemble, divide the cooked rice among four bowls. Arrange the beef, spinach, bean sprouts, carrots, and mushrooms on top of the rice in sections.
8. 08
   Place a fried egg on top of each bowl and drizzle with the prepared Gochujang sauce.
9. 09
   Garnish with a drizzle of sesame oil and serve immediately.