Bibimbap (Korean Mixed Rice)

Instructions

1. 1Prepare the vegetables: Wash and trim the about 142 g of spinach. Peel and julienne the 1 large carrot into thin matchsticks. Wash and julienne the 1 medium cucumber into thin matchsticks. Wash the about 113 g of shiitake mushrooms, remove the stems, and slice the caps thinly.
2. 2Cook the spinach: Heat 1 teaspoon of oil (use a neutral oil not listed if needed, or dry sauté) in a large skillet over medium heat (176.7°C/175°C). Add the about 142 g of spinach and cook for 1-2 minutes, or until just wilted. Remove from skillet and set aside.
3. 3Cook the mushrooms: Add 1 teaspoon of oil (use a neutral oil not listed if needed, or dry sauté) to the same large skillet and heat over medium-high heat (190.6°C/190°C). Add the sliced about 113 g of shiitake mushrooms and cook for 3-5 minutes, stirring occasionally, until they are tender and lightly browned. Remove from skillet and set aside.
4. 4Cook the beef: Add the about 450 g of ground beef to the large skillet and break it up with a spoon. Cook over medium-high heat (190.6°C/190°C) for 8-10 minutes, stirring occasionally, until the beef is browned. Drain off any excess fat. Stir in the 2 cloves of minced garlic and 2 tablespoons of soy sauce, and cook for 1 minute more until fragrant. Remove from skillet and set aside.
5. 5Fry the eggs: In a clean large skillet, heat 1 tablespoon of oil (use a neutral oil not listed if needed) over medium heat (176.7°C/175°C). Carefully crack the 4 large eggs into the skillet. Cook for 2-4 minutes, or until the whites are set and the yolks are still runny (sunny-side up) or cooked to your preference. Remove from skillet and set aside.
6. 6Assemble the bowls: Divide the 4 cups of cooked rice among 4 serving bowls. Arrange the cooked spinach, julienned carrots, julienned cucumber, cooked shiitake mushrooms, and seasoned ground beef on top of the rice in separate sections. Place one fried egg on top of each bowl.
7. 7Finish and serve: Drizzle each bowl with 1 tablespoon of sesame oil. Add 2 tablespoons of gochujang (Korean Chili Paste) to each bowl, or to your taste. Mix all the ingredients together in the bowl before eating.

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