Korean Bibimbap

Bibimbap means "mixed rice" and that is exactly what you do: pile beautifully arranged toppings over hot rice, add gochujang, and mix everything together into a glorious, messy, deeply satisfying bowl. The trick is to cook each topping separately so the flavors stay distinct until you choose to combine them. The crispy rice at the bottom of a stone bowl version is called nurungji, and it is the best part.

Ingredients

• 2 cups short-grain rice, cooked and hot
• 200g beef sirloin, sliced thin (or 200g firm tofu for vegetarian)
• 2 cups spinach, blanched and seasoned with sesame oil and garlic
• 1 large carrot, julienned and sauteed
• 1 zucchini, half-moon sliced and sauteed
• 200g bean sprouts, blanched
• 4 shiitake mushrooms, sliced and sauteed
• 2 eggs, fried sunny-side up
• 2-3 tablespoons gochujang (Korean red pepper paste)
• 1 tablespoon toasted sesame oil
• Toasted sesame seeds and sliced scallions for garnish

Method

1. Marinate the beef in 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon sugar, and 1 minced garlic clove for at least 15 minutes. If using tofu, press it dry and cube it.
2. Prepare each vegetable separately. Blanch the spinach for 30 seconds, squeeze dry, and toss with sesame oil, a pinch of salt, and minced garlic. Saute the carrots, zucchini, and mushrooms individually in a hot pan with a little oil — each should be slightly caramelized but still have texture.
3. Cook the marinated beef in a very hot skillet until browned, about 2-3 minutes. Do not overcook — it should be slightly pink inside.
4. Divide the hot rice between two bowls. Arrange the toppings in neat sections on top — spinach, carrot, zucchini, mushrooms, bean sprouts, and beef. Place a fried egg on top of each bowl.
5. Add a generous spoonful of gochujang to each bowl. Drizzle with sesame oil, scatter sesame seeds and scallions on top. Now mix everything together vigorously and eat immediately.