Bibimbap

• 3 cupswhite rice, cooked short-grain, warm
• 12 ozsirloin steak, thinly sliced
• 3 tbspsoy sauce, divided
• 2 tbsptoasted sesame oil, divided
• 2 tspbrown sugar
• 4 clovesgarlic, minced, divided
• 8 ozspinach
• 8 ozsoybean sprouts
• 2 carrots, cut in matchsticks
• 1 zucchini, cut in matchsticks
• 4 ozshiitake mushrooms, sliced
• 1 cucumber, cut in matchsticks
• 4 eggs
• 1/4 cupgochujang
• 1 tbspvegetable oil
• 1 tspsesame seeds
• 1/2 tspsalt

quantities scale with servings

Method

1. 1

   Toss the beef with 1 tbsp soy sauce, 1 tsp sesame oil, the brown sugar, and half the garlic. Marinate 15 min while you prep.

2. 2

   Blanch spinach 30 sec, then soybean sprouts 2 min, in boiling water. Drain, squeeze dry, and toss each with 1 tsp sesame oil, a pinch of garlic, and a splash of soy sauce.

3. 3

   Saute carrot, zucchini, and mushrooms each in a little vegetable oil over medium-high heat, 2-3 min apiece, until just tender. Season with salt.

4. 4

   Sear the beef in a hot skillet 2-3 min until browned. Fry the eggs sunny-side up in the same pan.

5. 5

   Divide rice among four bowls. Arrange the vegetables, beef, and cucumber in sections around the rice and top with an egg.

6. 6

   Stir the gochujang with the remaining sesame oil and a splash of water. Add a spoonful to each bowl, sprinkle with sesame seeds, and mix everything together before eating.