Bibimbap (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Prepare the gochujang sauce by whisking together gochujang, 2 tablespoons sesame oil, 1 tablespoon soy sauce, honey, and rice vinegar in a small bowl until completely smooth. Set aside at room temperature.
2. 2Blanch the spinach in a large pot of boiling salted water until just wilted, about 1 minute. Drain immediately and rinse under cold water to stop cooking. Squeeze the spinach firmly between your hands to remove all excess moisture, then place in a bowl. Toss with 1 teaspoon sesame oil, 1 teaspoon soy sauce, and 1 minced garlic clove. Season with salt and set aside.
3. 3Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the julienned carrots and sauté until just tender but still crisp, about 3-4 minutes. Season lightly with salt and transfer to a separate bowl.
4. 4Wipe the skillet clean and heat another tablespoon of vegetable oil over medium-high heat. Add the julienned zucchini and cook until softened but not mushy, about 2-3 minutes. Season with a pinch of salt and transfer to another bowl.
5. 5Heat 1 tablespoon vegetable oil in the same skillet over medium-high heat. Add the sliced mushrooms and cook without stirring for 2 minutes to develop color, then stir and continue cooking until golden brown and tender, about 4-5 minutes total. Add 1 minced garlic clove and 1 teaspoon soy sauce, toss to combine, and transfer to a bowl.
6. 6Heat 1 tablespoon vegetable oil in the skillet over medium-high heat. Add the bean sprouts and sauté quickly until just heated through but still crunchy, about 2 minutes. Season with salt and transfer to a bowl.
7. 7Heat 1 tablespoon vegetable oil in the same skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook until browned and nearly cooked through, about 5-6 minutes. Add 3 minced garlic cloves, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and a pinch of black pepper. Continue cooking until the beef is fully cooked and caramelized, about 2-3 more minutes. Transfer to a bowl.
8. 8Fry the eggs sunny-side up in a lightly oiled skillet over medium heat until the whites are set but the yolks remain runny, about 3-4 minutes. The yolk should jiggle when the pan is gently shaken.
9. 9For restaurant-style assembly, divide the warm rice among 4 large shallow bowls (or use hot stone bowls if available). Arrange the prepared vegetables and beef in separate sections on top of the rice, creating a colorful wheel pattern. Place one fried egg in the center of each bowl. Sprinkle with toasted sesame seeds and sliced scallions. Serve immediately with gochujang sauce on the side.
10. 10To eat, drizzle desired amount of gochujang sauce over the bowl and mix all ingredients thoroughly together, breaking the egg yolk to coat everything. The runny yolk creates a creamy sauce that ties all components together.