Korean Beef Bibimbap

Ingredients

• 1 cup short-grain white rice
• 1/2 lb beef short ribs, sliced
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp sesame oil
• 1 tsp gochujang (Korean chili paste)
• 1 egg
• 1/2 cup cooked spinach
• 1/2 cup shredded carrots
• 1/2 cup sliced shiitake mushrooms
• 1/4 cup kimchi, chopped
• 1 tsp sesame seeds
• 1 tsp nori flakes
• 1 tsp vegetable oil
• 1 tsp gochujang sauce for garnish

Instructions

1. Cook the rice according to package instructions and keep warm.
2. In a bowl, mix soy sauce, brown sugar, sesame oil, and gochujang. Add beef slices and marinate for 15 minutes.
3. Heat vegetable oil in a skillet over medium-high heat. Cook the marinated beef until browned and caramelized, about 5-7 minutes. Set aside.
4. In the same skillet, add a little more oil if needed. Fry the egg sunny-side up until the white is set but the yolk is runny.
5. In a separate pan, quickly sauté the spinach with a pinch of salt until wilted. Set aside.
6. In the same pan, sauté the carrots and mushrooms for 3-4 minutes until tender-crisp.
7. Assemble the bibimbap: place rice in a bowl, top with beef, spinach, carrots, mushrooms, and kimchi.
8. Place the fried egg in the center. Drizzle with gochujang sauce and sprinkle with sesame seeds and nori flakes.
9. Serve immediately with chopsticks.