Bibimbap (Mixed Rice with Vegetables and Beef)

Ingredients

• 4 cups Cooked Rice
• 1 lb Ground Beef
• 2 tbsp Soy Sauce (Tamari for Gluten-Free)
• 2 cloves Garlic, minced
• 2 tbsp Sesame Oil
• 2 cups Spinach, blanched and seasoned
• 1 cup Carrots, julienned
• 1 cup Cucumber, julienned
• 1 cup Shiitake Mushrooms, sautéed
• 1 cup Bean Sprouts, blanched
• 4 large Eggs
• 2 tbsp Gochujang (Korean Chili Paste)
• 1 tbsp Rice Vinegar
• 1 tsp Sugar

Instructions

1. 1Heat a 10-inch skillet over medium-high heat (approximately 350-375°F / 175-190°C). Add the 1 lb Ground Beef to the hot skillet and break it apart with a spoon. Cook for 6-8 minutes, stirring occasionally, until the beef is fully browned and no pink remains; drain any excess fat.
2. 2Stir the 2 tbsp Tamari and 2 cloves Garlic, minced, into the cooked beef and continue to cook for an additional 1-2 minutes until fragrant. The internal temperature of the beef should reach 160°F (71°C).
3. 3In a small bowl, combine the 2 tbsp Gochujang, 1 tbsp Rice Vinegar, and 1 tsp Sugar. Stir well with a spoon until the sugar is fully dissolved and the sauce is smooth.
4. 4Heat a clean 8-inch non-stick skillet over medium heat (approximately 300-325°F / 150-160°C). Crack each of the 4 large Eggs into the skillet, one at a time, and cook for 2-3 minutes until the whites are set and the yolks are still runny, with slightly crispy edges.
5. 5Divide the 4 cups Cooked Rice evenly among four large serving bowls. Artfully arrange the cooked 1 lb Ground Beef, the 2 cups Spinach, blanched and seasoned, the 1 cup Carrots, julienned, the 1 cup Cucumber, julienned, the 1 cup Shiitake Mushrooms, sautéed, and the 1 cup Bean Sprouts, blanched, in separate sections on top of the rice in each bowl. Place one of the fried 4 large Eggs in the center of the vegetables in each bowl, then drizzle with the prepared Gochujang sauce and 2 tbsp Sesame Oil before serving.

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