Korean Bibimbap with Marinated Beef

Ingredients

• 2 cups short-grain white rice
• 1 pound beef sirloin, thinly sliced
• 2 cups spinach, blanched
• 2 cups bean sprouts, blanched
• 1 cup carrot, julienned
• 1 cup shiitake mushrooms, sliced
• 4 pieces eggs, fried sunny-side-up
• 1 tablespoon sesame oil

• 4 tablespoons soy sauce
• 2 tablespoons sugar
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon black pepper, ground

• 4 tablespoons gochujang (Korean red pepper paste)
• 2 tablespoons sugar
• 2 tablespoons sesame oil
• 2 tablespoons water
• 1 tablespoon vinegar

Method

1. 01
   Rinse the rice under cold water until the water runs clear. Cook the rice according to the package instructions and set aside.
2. 02
   In a bowl, mix the beef with the marinade ingredients. Let it marinate for at least 20 minutes.
3. 03
   Heat a pan over medium heat, add a little oil, and sauté the carrots until tender. Remove and set aside.
4. 04
   In the same pan, sauté the mushrooms until golden brown. Remove and set aside.
5. 05
   Cook the marinated beef in the pan until fully cooked and slightly caramelized. Set aside.
6. 06
   Fry the eggs sunny-side-up in a separate pan.
7. 07
   Prepare the gochujang sauce by mixing all sauce ingredients in a bowl until smooth.
8. 08
   To assemble, place a serving of rice in each bowl. Arrange the beef, spinach, bean sprouts, carrots, and mushrooms around the edges.
9. 09
   Top each bowl with a fried egg and drizzle with sesame oil and gochujang sauce. Serve immediately.