🧂 Ingredients

• 2 cups cooked short-grain rice
• 1 cup bean sprouts
• 1 cup spinach
• 1 medium carrot
• 1 small zucchini
• 4 shiitake mushrooms
• 4 eggs
• toasted sesame seeds
• sesame oil
• salt
• 7 oz ground beef
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 garlic clove, minced
• ½ tsp sugar
• black pepper
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp sesame oil
• 1 tbsp sugar
• 1 tbsp water
• 1 tsp vinegar
• 1 tsp minced garlic

📖 Instructions

🍚 Cook rice and keep warm.

Prepare veggies individually:
🥕 Carrots & zucchini: julienne and lightly sauté in a bit of oil with a pinch of salt.
🍄 Mushrooms: slice and sauté in sesame oil with a pinch of salt until tender.
🥬 Spinach: blanch, squeeze dry, and season with sesame oil and salt.
🌿 Bean sprouts: blanch and season with salt and a drizzle of sesame oil.
🥩 Cook beef or tofu: sauté with soy sauce, sesame oil, garlic, sugar, and pepper until browned and flavorful.
🥣 Make the sauce: Mix all gochujang sauce ingredients (2 tbsp gochujang, 1 tbsp sesame oil, 1 tbsp sugar, 1 tbsp water, 1 tsp vinegar, 1 tsp minced garlic) until smooth. Adjust to taste (spicier, sweeter, or tangier).
🍳 Fry eggs sunny side up in a bit of oil.

🍽️ Assemble:
In a large bowl, add a bed of warm rice.
Neatly arrange veggies and protein on top.
Optional: add sliced kimchi, seaweed strips, or cucumber
Place a fried egg in the center.
Sprinkle with sesame seeds and a drizzle of sesame oil.
Serve with gochujang sauce on the side or directly in the bowl.

🥢 To Eat:
Mix everything together thoroughly before eating so the flavors and textures combine — that’s the "bibim" (mixing) magic of bibimbap!