Dairy-Free Bibimbap (Mixed Rice Bowl)

Ingredients

• 4 cups Cooked rice
• 1 lb Ground beef or tofu
• 1 cup Carrots, julienned
• 1 cup Spinach, blanched
• 1 cup Shiitake mushrooms, sliced
• 1 cup Bean sprouts, blanched
• 1 cup Cucumber, julienned
• 4 Eggs, fried (optional)
• 1/4 cup Gochujang sauce
• 2 tbsp Sesame oil
• 1 tbsp Soy sauce
• 1 clove Garlic, minced
• 1 tbsp Sesame seeds

Instructions

1. 1Heat 1 tablespoon of sesame oil in a 10-inch skillet over medium-high heat (190°C / 375°F). Add the 1 cup of julienned carrots and cook for 3-4 minutes until slightly softened, stirring occasionally. Add the 1 cup of sliced shiitake mushrooms and cook for another 3-4 minutes until tender. Remove the vegetables from the skillet and set aside.
2. 2In the same 10-inch skillet, add the 1 lb of ground beef or tofu. Cook over medium-high heat (190°C / 375°F), breaking it up with a spoon, for 5-7 minutes until browned and cooked through. Drain off any excess liquid. Stir in the 1 tablespoon of soy sauce and 1 clove of minced garlic, cooking for 1 minute more until fragrant. Remove from heat and set aside.
3. 3Divide the 4 cups of cooked rice evenly among four serving bowls, placing it at the bottom.
4. 4Arrange the cooked carrots and mushrooms, the 1 cup of blanched spinach, the 1 cup of blanched bean sprouts, and the 1 cup of julienned cucumber on top of the rice in separate sections.
5. 5Place the cooked ground beef or tofu mixture on top of the vegetables in each bowl.
6. 6If using, carefully place one fried egg on top of the mixture in each bowl. Drizzle each bowl with 1 tablespoon of gochujang sauce, 1/2 tablespoon of sesame oil, and sprinkle with 1/2 tablespoon of sesame seeds.
7. 7Mix all the ingredients in the bowl together thoroughly before eating.

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