Beef Bibimbap

• Beef

• 1 lb ribeye or sirloin, very thinly sliced (or ground beef)
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp toasted sesame oil
• 2 cloves garlic, grated
• 1 scallion, finely chopped

• Vegetables

• 2 carrots, cut into matchsticks
• 1 zucchini, cut into matchsticks
• 8 oz shiitake mushrooms, sliced
• 6 oz spinach
• 2 cups bean sprouts
• Neutral oil, toasted sesame oil and salt, for cooking

• Sauce

• 3 tbsp gochujang
• 1 tbsp toasted sesame oil
• 1 tbsp sugar
• 1 tbsp rice vinegar
• 1 tbsp water

• To serve

• 4 cups cooked short-grain rice
• 4 large eggs
• Sesame seeds and kimchi

1. 1Toss the beef with the soy sauce, brown sugar, sesame oil, garlic and scallion. Marinate 20 minutes. Stir the sauce ingredients together.
2. 2Cook each vegetable separately in a lightly oiled skillet over medium-high heat with a pinch of salt until just tender: carrots 2 minutes, zucchini 2 minutes, mushrooms 4 minutes, spinach 1 minute. Blanch the bean sprouts in boiling water for 1 minute. Toss each with a few drops of sesame oil.
3. 3Cook the beef in a hot skillet in a single layer until browned and just cooked through, 2–3 minutes.
4. 4Fry the eggs sunny-side up in a little oil until the whites are set and edges are lacy.
5. 5Divide the rice among bowls. Arrange the vegetables and beef in sections on top, add an egg and sprinkle with sesame seeds. Serve with the sauce and kimchi, and mix everything together at the table.

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