Korean Bibimbap with Beef and Vegetables

Ingredients

• 1 pound thinly sliced beef sirloin
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil, divided
• 2 teaspoons brown sugar
• 2 garlic cloves, grated
• 4 cups cooked short-grain rice
• 2 carrots, cut into matchsticks
• 2 zucchini, cut into matchsticks
• 5 ounces spinach
• 2 cups bean sprouts
• 4 large eggs
• 1/4 cup gochujang, 1 tablespoon rice vinegar, and 1 teaspoon honey

Steps

1. Toss the beef with soy sauce, 2 teaspoons sesame oil, brown sugar, and garlic. Set aside while preparing the vegetables.
2. Stir-fry the carrots and zucchini separately in a lightly oiled skillet until just tender; season each with a pinch of salt.
3. Blanch the spinach and bean sprouts for 1 minute, drain very well, and toss with a few drops of sesame oil.
4. Sear the beef in the hot skillet for 3 to 4 minutes until browned and cooked through. Fry the eggs to your preferred yolk texture.
5. Whisk the gochujang, vinegar, honey, and 1 tablespoon water into a pourable sauce.
6. Divide rice among four bowls, arrange the beef and vegetables in sections, top with an egg, and serve with the sauce.

Allergen note: Contains gluten, egg, sesame and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.