Bibimbap

1. Preparation

Cook 2 cups of white rice according to package instructions. Once cooked, set aside and let it cool slightly.

Wash and julienne 1 medium carrot, 1 zucchini, and 200g of shiitake mushrooms.

Blanch 100g of spinach in boiling water for about 1 minute, then drain and squeeze out excess water.

Prepare the protein: either cook ground beef with 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and minced garlic or fry 2 eggs in a pan with a little oil.

Gather all the ingredients for assembly.

2. Cooking

Heat a skillet over medium-high heat and add a small amount of vegetable oil.

Cook the julienned carrots for about 2-3 minutes until slightly tender but still crisp. Remove and set aside.

In the same skillet, add the zucchini and cook for 2-3 minutes. Remove and set aside.

Cook the shiitake mushrooms in the skillet for about 3-4 minutes until softened. Remove and set aside.

In a bowl, combine the blanched spinach with 1 teaspoon of sesame oil, a pinch of salt, and mix well.

If cooking beef, fry it in the skillet until fully cooked, about 5-7 minutes, then set aside.

3. Assembly

In a large bowl, place a serving of the cooked rice as the base.

Arrange the cooked vegetables (carrots, zucchini, mushrooms, and spinach) and the protein (beef or fried egg) on top of the rice in separate sections for visual appeal.

Add a tablespoon of gochujang on top.

Drizzle with sesame oil and sprinkle sesame seeds for garnish.

4. Serving

Serve the bibimbap while warm.

Encourage diners to mix the ingredients together before eating for optimal flavor.