Korean Bibimbap with Spicy Gochujang Sauce

Ingredients

Instructions

1. 1 Rinse the rice under cold water until the water runs clear. Cook the rice in a rice cooker or on the stove according to package instructions.
2. 2 Blanch the bean sprouts and spinach in boiling water for 1-2 minutes, then transfer to an ice bath to stop the cooking process. Drain well.
3. 3 Julienne the carrots and zucchini. Sauté them separately in a pan with a little oil until just tender. Set aside.
4. 4 In a pan, cook the ground beef over medium heat, seasoning with salt and pepper. Break up any clumps and cook until browned and cooked through.
5. 5 Prepare the gochujang sauce by mixing gochujang, sesame oil, sugar, soy sauce, rice vinegar, and minced garlic in a bowl until well combined.
6. 6 Fry the eggs in a non-stick pan until the whites are set but the yolks remain runny.
7. 7 To assemble the bibimbap, divide the cooked rice among four bowls. Arrange the vegetables and beef over the rice, placing them in sections around the bowl.
8. 8 Top each bowl with a fried egg and drizzle with the spicy gochujang sauce. Mix everything together before eating.