Weeknight Bibimbap

Ingredients

US measurements with metric in parentheses.

• 3 cups (480 g) cooked short-grain rice
• 8 oz (225 g) thinly sliced beef sirloin or ribeye
• 2 tbsp (30 ml) soy sauce, divided
• 1 tsp (4 g) sugar
• 1 tbsp (15 ml) toasted sesame oil, divided
• 1 carrot, julienned
• 5 oz (140 g) spinach
• 1 zucchini, julienned
• 4 eggs
• 1 tbsp (15 ml) vegetable oil
• 2 cloves garlic, minced
• 4 tbsp (60 g) gochujang
• 2 tsp (10 ml) rice vinegar

Instructions

1. Marinate the beef with 1 tbsp soy sauce, the sugar, half the garlic and 1 tsp sesame oil for 15 minutes.
2. Blanch spinach 30 seconds, squeeze dry, and season with remaining soy and garlic and 1 tsp sesame oil.
3. Saute carrot and zucchini separately in a little oil for 2 minutes each, with a pinch of salt.
4. Cook the beef in a hot skillet 2 to 3 minutes until browned and cooked through.
5. Fry the eggs sunny-side up until the whites are set.
6. Mix gochujang, remaining sesame oil and the vinegar for the sauce.
7. Divide rice among bowls, arrange toppings on top, add an egg, and serve with sauce. Mix well before eating.