Bibimbap

Ingredients

For 2 people

• 2 cups cooked short-grain white rice, warm
• 6 oz beef sirloin, very thinly sliced
• 2 large eggs
• 4 oz spinach, tough stems trimmed
• 4 oz zucchini, julienned
• 3 oz carrot, julienned
• 5 oz bean sprouts, rinsed and drained
• 4 oz cremini mushrooms, sliced
• 2 tsp minced garlic
• 1 tbsp low-sodium soy sauce
• 2 tbsp gochujang
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tbsp water
• 2 tsp toasted sesame oil, divided
• 2 tbsp neutral oil, divided
• 1/2 tsp fine salt, divided
• 1 tbsp toasted sesame seeds

Method

1. Mix the sauceStir together the gochujang, rice vinegar, sugar, 1 tbsp water, and 1 tsp toasted sesame oil in a small bowl until smooth. Set it aside so the sugar dissolves while you cook the bowl components.
2. Season the beefToss the thinly sliced beef with 1 tsp minced garlic, 1 tbsp soy sauce, and 2 tsp neutral oil. Let it sit while you prepare the vegetables so the surface seasons without needing a long marinade.
3. Blanch the spinach and sproutsBring a medium saucepan of water to a boil. Add the spinach and cook for 30 seconds, then add the bean sprouts and cook 30 seconds more. Drain well, rinse briefly under cool water, and squeeze the spinach dry. Season the spinach with a pinch of salt and 1 tsp sesame oil; lightly season the bean sprouts with a pinch of salt and 1 tsp sesame oil.
4. Cook the zucchini and carrotHeat 1 tsp neutral oil in a 12-inch skillet over medium-high heat. Stir-fry the zucchini with a pinch of salt for 2 to 3 minutes until bright green and just tender. Transfer to a plate. Add the carrot to the same skillet with another 1 tsp neutral oil and a pinch of salt and cook 1 to 2 minutes until slightly softened but still crisp. Transfer beside the zucchini.
5. Brown the mushroomsAdd the remaining 1 tsp neutral oil to the skillet and cook the mushrooms over medium-high heat for 3 to 4 minutes, stirring occasionally, until they release moisture and then take on light browning. Add the remaining 1 tsp minced garlic and cook 30 seconds more, then move the mushrooms to another plate.
6. Sear the beefReturn the skillet to medium-high heat and cook the beef in a single layer for 1 to 2 minutes per side, just until browned and cooked through. Because the slices are thin, they should be fully done without drying out. Remove from the pan and keep warm.
7. Fry the eggs and warm the riceWipe out the skillet if needed and reduce the heat to medium. Fry the eggs in the remaining 1 tsp neutral oil until the whites are set and the yolks are still soft, about 3 to 4 minutes. Warm the rice in the microwave or a covered saucepan with 1 tbsp water until hot and fluffy.
8. Assemble and serveDivide the rice between 2 bowls. Arrange the spinach, bean sprouts, zucchini, carrot, mushrooms, and beef in separate sections on top, then set an egg in the center of each bowl. Spoon the sauce over the eggs or serve it alongside. Sprinkle with sesame seeds and serve immediately so the rice stays hot and the vegetables keep their distinct texture.