Easy Authentic Bibimbap At Home

Rinse the short grain rice under cold water until the water runs clear. Drain well.

Combine the rinsed rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed. Let stand, covered, for 5 minutes.

Thinly slice the beef sirloin against the grain. In a bowl, combine the beef with soy sauce, sesame oil, minced garlic, and sugar. Mix well and let marinate for at least 10 minutes.

Heat a skillet over medium-high heat. Add the marinated beef and cook, stirring occasionally, until browned and cooked through, about 3-5 minutes.

Blanch the spinach in boiling water for 30 seconds. Drain, rinse with cold water, and squeeze out excess moisture. Toss with a pinch of salt and a drizzle of sesame oil.

Heat 1 tsp of sesame oil in a skillet over medium-high heat. Add julienned carrots and sauté until tender-crisp, about 3-4 minutes. Season with salt.

In the same skillet, add julienned zucchini and sauté until tender-crisp, about 2-3 minutes. Season with salt.

Add bean sprouts to the skillet and sauté for 1-2 minutes until slightly softened. Season with salt.

Add sliced shiitake mushrooms and minced garlic to the skillet. Sauté until mushrooms are tender and lightly browned, about 3-4 minutes. Season with salt.

In a small bowl, whisk together gochujang, sesame oil, rice vinegar, sugar, and minced garlic until well combined.

Fry the eggs sunny-side up or over-easy in a lightly oiled skillet.

Divide the cooked rice between two serving bowls. Arrange the prepared beef and vegetables attractively over the rice.

Top each bowl with a fried egg and sprinkle with sesame seeds. Serve immediately with the gochujang sauce on the side.