Bibimbap Bowl with Beef and Vegetables

Ingredients

Check you have the quantities below.

• 4 cups cooked short-grain rice
• 8 oz (225 g) ground beef
• 1 tbsp soy sauce
• 2 tsp sesame oil
• 2 cloves garlic, minced
• 1 cup carrots, julienned
• 1 cup zucchini, julienned
• 4 cups spinach
• 2 cups bean sprouts
• 4 eggs
• 2 tbsp neutral oil
• 2 tbsp gochujang
• 1 tsp rice vinegar
• 1 tsp sesame seeds

Let’s make it

1. Cook the beef in a skillet over medium heat with soy sauce, sesame oil, and garlic until it reaches 71 C/160 F, about 5-6 minutes.
2. Sauté carrots, zucchini, spinach, and bean sprouts in a little oil, keeping each vegetable just tender, 1-3 minutes each.
3. Fry the eggs until the yolks are set if serving kids, or to preference for adults.
4. Mix gochujang with vinegar and 1-2 tbsp water. Divide rice into bowls, arrange toppings on top, add egg, and spoon sauce over the center.
5. Serve with sesame seeds sprinkled on top.