Bibimbap literally means “mixed rice.” The beauty of this dish is the Namul (seasoned vegetables), which are prepared individually to retain their unique textures and colors before being mixed with a pungent, spicy gochujang sauce.

Part A: Ingredients

• The Base: 4 cups Cooked Short-grain Rice.
• Namul (Vegetables): 1 cup Bean sprouts (blanched), 1 bunch Spinach (blanched), 1 large Carrot (matchsticks), 1 Zucchini (half-moons), 4 Shiitake mushrooms (sliced).
• Sauce: 3 Tbsp Gochujang (Korean chili paste), 1 Tbsp Sesame Oil, 1 Tbsp Sugar, 1 Tbsp Water, 1 tsp Toasted Sesame Seeds.
• Topping: 4 Fried eggs (sunny side up), 1/2 lb Bulgogi-style beef (optional).

Part B: Instructions

1. Prep Vegetables: Sauté each vegetable separately with a tiny amount of oil and a pinch of salt. Season the blanched spinach and sprouts with sesame oil and minced garlic.
2. The Sauce: Whisk the Gochujang, sesame oil, sugar, and water in a small bowl until smooth.
3. Assemble: Place a mound of warm rice in a large bowl. Arrange the different vegetables and meat in separate colorful piles around the perimeter.
4. Finish: Place the fried egg in the center.
5. The Ritual: Serve with the sauce on the side. To eat, add the sauce and mix everything vigorously with a spoon until the rice is red and the vegetables are distributed throughout.