Bibimbap Recipe: Rainbow Bowl of Korean Comfort!

Ingredients

• 1 cup (200g) short-grain white rice, rinsed well
• 1 1/4 cups (300ml) water
• 6 oz (170g) thinly sliced beef sirloin, marinated in 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp minced garlic, and a pinch of black pepper
• 1 carrot, julienned (about 1/2 cup)
• 1/2 cucumber, julienned (about 1/2 cup)
• 4 oz (115g) spinach, washed
• 4 oz (115g) shiitake mushrooms, sliced
• 1/2 cup bean sprouts, blanched
• 1 scallion, thinly sliced (for garnish)
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1 tsp sugar
• 1/2 tsp minced garlic
• Salt and pepper to taste
• 2 large eggs
• 1 tbsp vegetable oil
• 2-3 tbsp gochujang (Korean chili paste), to taste
• 1/2 tsp water (to thin, if needed)