Name: Bibimbap with Beef and Vegetables
Prep time: 2 h
Cook time: 25 min
Total time: 2 h 25 min
Yield: 4 portions
Ingredients: 75 g short-grain rice; 0.375 l water; 100 g beef round; 1.25 tablespoon soy sauce; 0.75 tablespoon sesame oil; 0.75 clove garlic; 0.5 teaspoon cane sugar; oil; ground pepper; 37.5 g spinach; 0.5 pcs carrot; 0.25 pcs zucchini; 37.5 g shiitake; 37.5 g mung bean sprouts; oil; 0.375 l water; salt; 0.75 tablespoon gochujang; 0.25 tablespoon rice vinegar; 1 pc egg; 0.25 tablespoon sesame seeds; kimchi; oil

Step by step process

Preparing the rice

1
Rinse the rice several times under cold water until the water runs almost clear and the grains are free of excess starch.
2
Transfer it to a pot, 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 and let the rice rest for another 10 minutes so it becomes fluffy and holds its shape well.

Beef

4
Slice the beef round into very thin strips and 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 so it absorbs the flavor and stays juicy while cooking.
6
Sear the beef in 2 smaller batches in a hot pan with a little oil for 3 to 4 minutes, so it lightly caramelizes and stays 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 immediately, cool it down, and gently squeeze it so it is not overly watery.
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 so they cook quickly and evenly.
9
Saute each type of vegetable separately in a thin layer of oil just until tender, and season lightly with salt to taste.
10
Briefly boil the mung bean sprouts for about 2 minutes, drain them, and let them dry off so they do not release water into 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 into a smooth spicy sauce.

Serving

12
In the same pan, fry 4 sunny-side-up eggs so the whites are set and the yolks stay runny.
13
Divide the hot rice among 4 bowls and neatly arrange the beef, spinach, carrot, zucchini, shiitake mushrooms, and mung bean sprouts 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 contents of the bowl thoroughly so the rice is coated with the sauce and all the flavors come together.