Bibimbap (Mixed Rice with Beef and Vegetables)

Instructions

1. 1In a medium bowl, combine the about 450 g Ground beef, 2 tablespoons Soy sauce (tamari for gluten-free), 1 tablespoon Sesame oil, 2 cloves Garlic, minced, and 1 teaspoon Sugar. Mix thoroughly until the beef is evenly coated. Let the beef marinate at room temperature for 15 minutes.
2. 2Place a 25.4 cm skillet over medium-high heat (190.6-204.4°C / 190-205°C). Add the marinated about 450 g Ground beef and cook for 6-8 minutes, breaking it apart with a spoon, until it is browned and cooked through, reaching an internal temperature of 71°C. Transfer the cooked beef to a small bowl and set aside.
3. 3Heat the same 25.4 cm skillet over medium heat (162.8-176.7°C / 160-175°C). Add the 1 cup of julienned Carrots and warm for 2-3 minutes until slightly softened; remove and set aside. Then, add the 1 cup of sliced Shiitake mushrooms and warm for 3-4 minutes until softened; remove and set aside. The 1 cup of blanched Spinach and 1 cup of blanched Bean sprouts are ready to use.
4. 4Wipe the 25.4 cm skillet clean and place it over medium heat (162.8-176.7°C / 160-175°C). Crack the 4 large Eggs into the skillet, frying them for 2-3 minutes until the whites are set and the yolks are still runny (over easy), or to your preferred doneness. Carefully remove the fried eggs and set them aside.
5. 5Divide the 4 cups of Cooked rice evenly among 4 large serving bowls. Arrange the cooked about 450 g Ground beef, the warmed 1 cup of julienned Carrots, the warmed 1 cup of sliced Shiitake mushrooms, the 1 cup of blanched Spinach, and the 1 cup of blanched Bean sprouts in separate sections around the rice in each bowl. Top each with one fried egg, 2-4 tablespoons of Gochujang (Korean red pepper paste), and a sprinkle of 1 teaspoon of Sesame seeds. Serve immediately.

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