Bibimbap, meaning “mixed rice,” is a visually stunning and nutritionally balanced Korean dish. It involves a warm bowl of white rice topped with an array of seasoned sautéed vegetables (namul), marinated meat (usually beef), a fried egg, and finished with the signature spicy-sweet gochujang (chili pepper paste).

Prep Time	Cook Time	Serves
45 minutes	30 minutes	4

Part A: Ingredients

For the Beef Marinade

• 8 oz Beef Sirloin (or Ground Beef), thinly sliced
• 1 Tbsp Soy Sauce
• 1 tsp Sugar
• 1 tsp Minced Garlic
• 1 tsp Sesame Oil
• $1/4$ tsp Black Pepper

For the Vegetables (Namul)

• 1 large Carrot, julienned
• 1 large Zucchini (or Korean Squash), julienned
• 4 oz Fresh Spinach
• 4 oz Bean Sprouts
• 4 Shiitake Mushrooms (or other mushrooms), sliced
• Seasoning (for each vegetable): Salt, Garlic, and Sesame Oil (used sparingly during sautéing/blanching)

For the Gochujang Sauce

• 4 Tbsp Gochujang (Korean Chili Paste)
• 2 Tbsp Mirin (Rice Wine) or Water
• 1 Tbsp Sesame Oil
• 1 Tbsp Sugar or Honey
• 1 tsp Vinegar (Rice Vinegar recommended)
• 1 clove Garlic, minced

For Assembly

• 4 cups Cooked Short-Grain White Rice (warm)
• 4 Large Eggs
• Sesame Oil (extra for drizzling)
• Toasted Sesame Seeds

Part B: Instructions

Step 1: Prep and Cook the Beef

1. In a bowl, combine the thinly sliced beef with all the marinade ingredients. Mix well and set aside to marinate for at least 30 minutes.
2. In a skillet, cook the marinated beef over medium-high heat until fully browned. Set aside and keep warm.

Step 2: Prepare the Vegetables (Namul)

• Spinach: Blanch the spinach in salted boiling water for 1 minute. Immediately drain and rinse under cold water. Squeeze out excess moisture. Toss with a pinch of salt and a drizzle of sesame oil.
• Bean Sprouts: Boil or steam until tender-crisp (about 5 minutes). Drain and rinse. Season with a pinch of salt and a drizzle of sesame oil.
• Carrots & Zucchini: Sauté the carrots in a little oil with a pinch of salt until tender-crisp (about 3-5 minutes). Repeat with the zucchini. Keep all vegetables separated.
• Mushrooms: Sauté the sliced mushrooms until softened. Season with a small splash of soy sauce and a touch of sesame oil.

Step 3: Make the Sauce and Fry the Eggs

1. In a small bowl, whisk together all the Gochujang Sauce ingredients until smooth.
2. In a clean skillet, fry the eggs sunny-side up, ensuring the yolk remains runny (crucial for mixing into the rice bowl).

Step 4: Assemble the Bibimbap

1. Place a generous mound of warm rice in the center of four large, individual serving bowls.
2. Artfully arrange small, separate mounds of each prepared vegetable and the cooked beef around the rice. The contrasting colors should create an attractive presentation.
3. Place one sunny-side-up egg directly on top of the center of the dish.
4. Drizzle the bowl with a little extra sesame oil and sprinkle with toasted sesame seeds.
5. Serve immediately with the Gochujang sauce on the side. The diner should mix the contents of the bowl thoroughly before eating.