Name: Bibimbap with Beef and Vegetables
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 portions
Ingredients: 300 g short-grain rice; 1.5 l water; 400 g beef round; 5 tablespoons soy sauce; 3 tablespoons sesame oil; 3 cloves garlic; 2 teaspoons cane sugar; oil; ground pepper; 150 g spinach; 2 pcs carrot; 1 pc zucchini; 150 g shiitake; 150 g mung bean sprouts; oil; 1.5 l water; salt; 3 tablespoons gochujangs; 1 tablespoon rice vinegar; 4 pcs eggs; 1 tablespoon sesame seeds; kimchi; oil

Step by step process

Preparing the rice

1
For the bibimbap, rinse the rice several times under cold water. Keep rinsing until the water runs almost clear and the grains are free of excess starch.
2
Transfer it to a pot and cover with about twice as much water. Bring to a boil and cook, covered, for about 12 minutes.
TIP:
Rinse the rice several times, add a measured amount of water, and cook it covered over low heat. After removing it from the heat, let it rest for a while so it can finish steaming, which will keep the grains fluffy and prevent them from sticking together.
3
Remove the pot from the heat. Let the rice rest for another 10 minutes so it turns fluffy and holds its shape.

Beef

4
Slice the beef round into very thin strips. Toss it with 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 crushed garlic cloves, 1 teaspoon of sugar, and pepper.
5
Let the beef rest for at least 10 minutes. It absorbs the flavor and stays juicy while cooking.
6
Sear the beef in 2 small batches in a hot pan with a little oil. About 3 to 4 minutes is enough for it to caramelize lightly and stay tender.
TIP:
If you put too much meat in the pan at once, it releases juices and starts steaming instead of browning. Smaller batches in a properly heated pan create a better crust, a deeper flavor, and a juicier texture.

Vegetables

7
Briefly blanch the spinach in boiling water. Drain it right away, cool it down, and gently squeeze out the water.
TIP:
Briefly plunge leafy greens into boiling salted water, then immediately cool them in cold water. This stops the cooking process and helps the greens retain their color, texture, and fresh flavor.
8
Cut the carrot, zucchini, and shiitake mushrooms into thin strips or slices. They then cook quickly and evenly.
9
Saute each vegetable separately in a thin layer of oil, just until tender. Season lightly with salt to taste.
10
Boil the mung bean sprouts briefly, about 2 minutes. Drain them and let them dry so they do not water down the bowl.

Sauce

11
In a bowl, stir together the gochujang, the remaining soy sauce, rice vinegar, 1 tablespoon of sesame oil, the remaining garlic, and 1 teaspoon of sugar. Mix until the sauce is smooth and spicy.

Serving

12
In the same pan, fry the sunny-side-up eggs. The whites should set while the yolks stay runny.
13
Divide the hot rice among the bowls. Arrange the beef, spinach, carrot, zucchini, shiitake mushrooms, and mung bean sprouts neatly on top.
14
Place an egg in the center of each portion. Drizzle everything with the sauce, sprinkle with sesame seeds, and serve with kimchi.
15
Before eating, mix the bowl thoroughly. The rice coats in the sauce and all the flavors come together.