Bibimbap

🔥 Prep

• Rinse 2 cup rice under cold water until water runs clear, then drain.
• Trim and wash 1 cup spinach, blanch in boiling water for 1 minute, shock in ice water, squeeze excess water, and lightly season with salt.
• Rinse 1 cup bean sprouts, blanch in boiling water for 30 seconds, then drain and toss with a pinch of salt.
• Peel and julienne 1 carrot into thin matchsticks (about 2‑3 inches long).
• Slice 100 g beef into thin strips, marinate with 1 tsp soy sauce, ½ tsp sugar, and a drizzle of sesame oil for 10 minutes.
• Measure out 2 tbsp gochujang and 1 tbsp sesame oil into small bowls for easy access.

🔥 Cook

• 1. Cook the soaked 2 cup rice in a rice cooker or pot with 2¼ cups water until done, then keep warm.
• 2. Heat a non‑stick skillet over medium‑high heat, add 1 tsp vegetable oil, then stir‑fry the marinated beef for 2‑3 minutes until browned; remove and set aside.
• 3. In the same skillet, add a splash of oil, stir‑fry the julienned carrot over medium heat for 2 minutes until slightly crisp; season with a pinch of salt.
• 4. Add the blanched spinach, stir‑fry for 30 seconds over medium heat, drizzle with ½ tsp sesame oil, then remove.
• 5. Add the blanched bean sprouts, stir‑fry for 1 minute over medium‑high heat, season with salt and a drizzle of sesame oil; remove.
• 6. In a small bowl, mix 2 tbsp gochujang, 1 tsp sugar, 1 tsp sesame oil, and 1 tsp water to make a sauce; set aside.
• 7. To assemble, place a serving of warm rice in a bowl, arrange the beef, spinach, bean sprouts, and carrot sections on top in separate piles.
• 8. Drizzle the prepared gochujang sauce over the top, add a fried or raw egg if desired, and finish with a drizzle of the remaining ½ tsp sesame oil.

🔥 Serve

• Serve the bibimbap immediately, encouraging diners to mix all components thoroughly before eating.
• Offer extra gochujang on the side for those who prefer more heat.
• Pair with kimchi or a light cucumber salad as traditional Korean side dishes.