Korean Bibimbap with Spicy Gochujang Sauce

Ingredients

• 2 cups short-grain white rice
• 1 cup bean sprouts, blanched
• 1 cup spinach, blanched
• 1 cup carrot, julienned
• 1 cup zucchini, julienned
• 4 pieces eggs, fried
• 1 pound ground beef, cooked

• 1 cup gochujang (Korean chili paste)
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon minced garlic

Method

1. 01
   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. 02
   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. 03
   Julienne the carrots and zucchini. Sauté them separately in a pan with a little oil until just tender. Set aside.
4. 04
   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. 05
   Prepare the gochujang sauce by mixing gochujang, sesame oil, sugar, soy sauce, rice vinegar, and minced garlic in a bowl until well combined.
6. 06
   Fry the eggs in a non-stick pan until the whites are set but the yolks remain runny.
7. 07
   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. 08
   Top each bowl with a fried egg and drizzle with the spicy gochujang sauce. Mix everything together before eating.