Bibimbap (Korean Mixed Rice Bowl)

Mix the ground beef with 1 Tbsp soy sauce, 1 tsp sugar, and a little garlic, and set aside to marinate.

~3 min

Blanch the spinach and soybean sprouts separately in boiling water for 1-2 minutes, rinse in cold water, squeeze them dry, then season with salt and sesame oil.

~8 min

Watch out: Under-squeeze and the rice turns soggy — squeeze hard by hand, twice.

Julienne the carrot and zucchini and stir-fry each separately with a pinch of salt, 1-2 minutes each.

~8 min

Why: Cooking each vegetable separately keeps its own aroma and texture alive, so the flavors come through in layers when you mix.

In the same pan, cook the marinated beef until the liquid cooks off.

~5 min

Mix all the bibim sauce ingredients together.

~2 min

Fry the eggs sunny-side up so the yolks stay runny.

~3 min

Why: The runny yolk becomes a natural sauce that gently wraps the gochujang's heat.

Arrange the vegetables, beef, and egg over the rice by color. Start with 1 Tbsp of sauce, mix, and add more to taste.

~3 min

Watch out: Add all the sauce up front and it's salty and spicy — start with 1 Tbsp and add half a spoon at a time.