고추장 소스와 바삭한 계란후라이를 곁들인 한국식 비빔밥 그릇

Ingredients

• 3 cups cooked short-grain rice
• 12 ounces beef sirloin , thinly sliced
• 2 cups spinach , fresh
• 2 medium carrots , julienned
• 1 cup bean sprouts
• 2 cups shiitake mushrooms , sliced
• 1 medium zucchini , julienned
• 4 large eggs
• 4 tablespoons gochujang , Korean chili paste
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 3 cloves garlic , minced
• 2 tablespoons vegetable oil
• 2 teaspoons sesame seeds , for garnish

Nutrition Facts

Instructions

1. 1

   Make gochujang sauce by whisking together gochujang, sesame oil, honey, rice vinegar, and 1 clove minced garlic. Set aside.

2. 2

   Marinate beef slices in 1 tablespoon soy sauce, 1 tablespoon sesame oil, and remaining garlic for 15 minutes.

3. 3

   Blanch spinach in boiling water for 30 seconds, drain, squeeze out water, and season with salt and a drizzle of sesame oil.

   💡 Pro Tip: Prepare each vegetable separately to maintain distinct flavors and textures.
4. 4

   Sauté carrots in a pan with a little oil for 2-3 minutes until tender-crisp. Season with salt. Remove and set aside.

5. 5

   Repeat sautéing separately with bean sprouts, mushrooms, and zucchini, seasoning each with salt. Each should take 2-3 minutes.

6. 6

   Cook marinated beef in a hot pan for 2-3 minutes until browned and cooked through.

7. 7

   Fry eggs sunny-side up with crispy edges.

8. 8

   To assemble: Place warm rice in bowls. Arrange vegetables and beef in sections on top of rice like a color wheel. Place fried egg in the center. Drizzle with gochujang sauce and sprinkle with sesame seeds. Mix everything together before eating!