Mixed Rice Bowl

Bibimbap

Ingredients

2 cups cooked rice 100g beef 1 carrot 1 zucchini 100g spinach 100g bean sprouts 4 shiitake mushrooms 1 egg gochujang sesame oil garlic soy sauce

Detail Steps and Procedure

Prepare Rice (Time: 0-30 minutes): Cook 2 cups short-grain Korean rice in rice cooker or pot. For dolsot bibimbap, heat stone bowl over medium heat for 10 minutes, coat with sesame oil, add cooked rice, press down to create crispy bottom (nurungji). Prepare Vegetables (Time: 30-60 minutes): Carrot: Julienne 1 carrot into matchsticks. Saut in 1 tsp oil with pinch of salt for 2 minutes until slightly softened but still crisp. Set aside. Zucchini: Julienne 1 zucchini, salt for 10 minutes, squeeze out water. Saut in 1 tsp oil for 3 minutes. Spinach: Blanch 100g spinach in boiling water 30 seconds. Rinse in cold water, squeeze dry. Mix with 1 tsp sesame oil, 1/2 tsp minced garlic, pinch of salt. Bean sprouts: Blanch 100g bean sprouts 2 minutes. Season same as spinach. Mushrooms: Slice 4 shiitake mushrooms, saut with 1 tsp soy sauce 3 minutes. Prepare Beef (Time: 60-65 minutes): Thinly slice 100g beef. Marinate with 1 tbsp soy sauce, 1 tsp sugar, 1 tsp sesame oil, 1 minced garlic clove, 1/2 tsp sesame seeds for 15 minutes. Saut 3-4 minutes until cooked. Fry Egg (Time: 65-67 minutes): Cook sunny-side up egg with runny yolk. Make Sauce (Time: 67-68 minutes): Mix 2 tbsp gochujang, 1 tbsp sesame oil, 1 tsp sugar, 1 tsp water, 1/2 tsp minced garlic. Assemble (Time: 68-75 minutes): Place rice in bowl. Arrange vegetables in separate sections. Add beef and egg in center. Serve sauce on side. Mix and Eat (Time: 75-80 minutes): Mix everything thoroughly before eating.

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