Korean Bibimbap

Ingredients

• Pepper - To taste
• Salt - To taste
• Vegetable oil - 2 tablespoons
• Sesame seeds - 1 tablespoon
• Gochujang (korean chili 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 3-4 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
5. In a separate pot, bring water to a boil. Blanch the spinach and bean sprouts 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.
6. In the same pot, bring water to a boil again. Cook the eggs to your desired doneness (soft-boiled or sunny-side-up).
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.
8. Place a cooked egg on each bowl.
9. Serve the bibimbap with gochujang (Korean chili paste) on the side for added flavor. Sprinkle with sesame seeds.
10. Mix everything together before eating to enjoy the flavors of bibimbap.