Bibimbap: Easy Korean Mixed Rice for Home Cooks

Ingredients

• 1 cup (200g) short-grain rice, uncooked
• 1 1/4 cups (300ml) water
• 4 oz (115g) beef sirloin or ribeye, thinly sliced against the grain
• 1 tbsp soy sauce (간장, ganjang)
• 1 tsp sesame oil (참기름, chamgireum)
• 1/2 tsp minced garlic (마늘, maneul)
• 1/4 tsp sugar
• Pinch of black pepper
• 1/2 cup (50g) spinach, washed
• 1 small carrot, julienned
• 1/2 cup (50g) bean sprouts, washed
• 4 dried shiitake mushrooms, soaked in hot water until soft, then thinly sliced
• 1 tbsp vegetable oil, divided
• 1/4 tsp salt, divided
• Pinch of sugar (for spinach)
• 1/4 tsp minced garlic (for mushrooms)
• 2 tbsp gochujang (고추장, Korean chili paste)
• 1 tbsp water
• 1 tsp rice vinegar (식초, sikcho)
• 1 tsp sesame oil
• 1/2 tsp sugar
• 2 large eggs
• Sesame seeds, for garnish
• Gochujang (optional, for extra heat)