Bibimbap Recipe: My Easy & Customizable Korean Bowl

Ingredients

• 2 cups (400g) uncooked medium-grain white rice, rinsed
• 2 1/2 cups (600ml) water
• 1 pound (450g) thinly sliced beef sirloin (or firm/extra-firm tofu, pressed and cubed)
• 2 tablespoons soy sauce (30ml)
• 1 tablespoon sesame oil (15ml)
• 1 tablespoon brown sugar (15g)
• 1 teaspoon minced garlic (about 1 clove)
• 1/2 teaspoon ground black pepper (2.5ml)
• 1 tablespoon vegetable oil (15ml)
• 1 medium carrot, julienned
• 1 medium zucchini, julienned
• 4 ounces (115g) spinach, washed
• 4 ounces (115g) bean sprouts
• 4 ounces (115g) shiitake mushrooms, thinly sliced (optional)
• 1 teaspoon sesame oil (5ml) (for spinach and bean sprouts)
• Salt and pepper to taste
• 4 large eggs
• Vegetable oil for frying
• 2-4 tablespoons gochujang (Korean chili paste), adjust to taste (30-60ml)
• 1 tablespoon water (15ml)
• 1 teaspoon rice vinegar (5ml)
• 1 teaspoon sugar (5g)
• Sesame seeds
• Kimchi (optional)
• Sliced green onions (optional)