Egg-Free Bibimbap (Mixed Rice with Vegetables and Beef)

Ingredients

• 4 cups Cooked rice
• about 450 g Ground beef
• 2 tbsp Soy sauce
• 1 tbsp Sugar
• 2 cloves Garlic
• 1 tbsp Sesame oil
• 1 medium Carrots
• 4 cups Spinach
• 1/2 medium Cucumber
• 1 cup Bean sprouts
• 1 cup Mushrooms (shiitake or brown)
• 2-4 tbsp Gochujang (Korean chili paste)
• 1 tbsp Sesame seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure the 4 cups of cooked rice into a large bowl. Set aside.
2. 2In a medium bowl, combine the about 450 g ground beef with 2 tbsp soy sauce, 1 tbsp sugar, 2 cloves garlic (minced), and 1 tbsp sesame oil. Mix well and let it marinate for 15 minutes.
3. 3Prepare the vegetables: julienne the 1 medium carrots into thin matchsticks, and julienne the 1/2 medium cucumber into thin matchsticks. Slice the 1 cup mushrooms thinly. Set all prepared vegetables aside.
4. 4Bring a small pot of water to a boil. Add the 4 cups of spinach and blanch for 1 minute, then immediately transfer to an ice bath to stop the cooking. Drain well. Add the 1 cup of bean sprouts to the boiling water and blanch for 1 minute. Drain well. Set both blanched vegetables aside.
5. 5Heat a 30.48 cm skillet over medium-high heat (176.7°C / 175°C). Add the marinated ground beef and stir-fry for 5-7 minutes, or until it is browned and cooked through. Remove from skillet and set aside.
6. 6In the same 30.48 cm skillet, add the julienned 1 medium carrots and sauté over medium heat (148.9°C / 150°C) for 3-4 minutes until slightly tender. Remove from skillet and set aside. Add the julienned 1/2 medium cucumber to the skillet and sauté for 2-3 minutes until slightly tender. Remove from skillet and set aside. Add the sliced 1 cup mushrooms to the skillet and sauté for 4-5 minutes until softened and lightly browned. Remove from skillet and set aside. Add the blanched 4 cups spinach and blanched 1 cup bean sprouts to the skillet and stir-fry for 1 minute to warm through. Remove from skillet and set aside.
7. 7To assemble the bibimbap, divide the 4 cups of cooked rice among 4 serving bowls. Arrange portions of the cooked beef, sautéed carrots, cucumber, mushrooms, spinach, and bean sprouts attractively over the rice in each bowl.
8. 8Add 2-4 tbsp of gochujang to the center of each bowl. Sprinkle each bowl with 1 tbsp sesame seeds.
9. 9Mix all the ingredients in each bowl thoroughly with your spoon before eating.

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