Bibimbap

Ingredients

• Pepper - To taste
• Salt - To taste
• Vegetable oil - 2 tablespoons
• Sesame seeds - 1 tablespoon
• Gochujang (korean red pepper paste) - 4 tablespoons
• Eggs - 4
• Garlic - 3 cloves, minced
• Sesame oil - 1 tablespoon
• Soy sauce - 2 tablespoons
• Ground beef - 1 pound
• Bean sprouts - 2 cups
• Spinach - 2 cups
• Zucchini - 1, julienned
• Carrots - 2, julienned
• Cooked rice - 4 cups

Instructions

1. In a large skillet, heat the vegetable oil over medium heat.
2. Add the ground beef and cook until browned. Drain any excess fat.
3. In a small bowl, mix together the soy sauce, sesame oil, and minced garlic. Pour the mixture over the cooked ground beef and stir to combine. Set aside.
4. In the same skillet, add the julienned carrots and zucchini. Cook until slightly softened, about 5 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
5. In a separate pot, blanch the spinach and bean sprouts in boiling water for 1-2 minutes. Drain and rinse with cold water. Squeeze out any excess water from the spinach. Season with salt and sesame oil to taste. Set aside.
6. In a small non-stick pan, fry the eggs sunny-side up or to your desired doneness.
7. To assemble the bibimbap, divide the cooked rice among four bowls. Arrange the cooked ground beef, julienned carrots, zucchini, blanched spinach, and bean sprouts on top of the rice in separate sections.
8. Place a fried egg on top of each bowl.
9. Serve the bibimbap with a dollop of gochujang on the side and sprinkle with sesame seeds.
10. Mix everything together before eating to enjoy the flavors of bibimbap.