Beef Bibimbap with Gochujang Sauce

Step 1

Place the zucchini on a cutting board and slice lengthwise into quarters (like cutting a cucumber in half, then cutting each half in half). Then slice each quarter crosswise into 1/4-inch-thick pieces so they look like small sticks.

Step 2

Place the carrot on a cutting board and slice lengthwise into thin sticks about 1/8-inch thick and 2 inches long, like matchsticks. You should have roughly a handful of carrot sticks.

Step 3

Place each mushroom cap stem-side down on the cutting board and slice straight down through the cap into 1/4-inch-thick slices, like slicing bread. Discard any woody stems.

Step 4

Mince the garlic until the pieces are smaller than a grain of rice — about the size of pencil-tip dots when you look at them on the cutting board.

Step 5

In a small bowl, whisk together 2 tablespoons soy sauce, 0.5 teaspoon sesame oil, and the minced garlic using a fork until evenly mixed. This is the beef marinade.

Step 6

In another small bowl, whisk together 2 tablespoons gochujang, 1 tablespoon sesame oil, 1 tablespoon soy sauce, and 2 tablespoons water until smooth, with no lumps. This is the sauce.

Step 7

Heat a 12-inch skillet over medium-high heat until it is hot — you should be able to hold your hand 3 inches above the surface for only 2–3 seconds before pulling away, about 2 minutes.

Step 8

Add the ground beef to the hot skillet and break it into pea-sized pieces using a wooden spoon, stirring constantly. Cook until no pink remains and the meat is light brown, about 5 minutes.

Step 9

Pour the beef marinade (soy sauce, sesame oil, and garlic mixture) over the cooked beef and stir for 30 seconds until the beef is evenly coated and smells fragrant.

Step 10

Transfer the seasoned beef to a clean plate and set aside. Wipe out the skillet with a paper towel but do not wash it.

Step 11

Return the skillet to medium-high heat. Add the zucchini pieces and cook, stirring once every 30 seconds, until they turn golden and slightly soft, about 4 minutes. Transfer to the plate with the beef.

Step 12

Add the carrot sticks to the same skillet and cook, stirring once every 30 seconds, until they soften slightly and the edges turn golden, about 3 minutes. Transfer to the plate.

Step 13

Add the mushroom slices to the skillet and cook, stirring once every 30 seconds, until they release their liquid and turn dark golden brown, about 4 minutes. Transfer to the plate.

Step 14

Place the spinach in the hot skillet — it will wilt immediately. Stir for 30 seconds until all the spinach has turned dark green and released its liquid. Transfer to the plate.

Step 15

Add 1 tablespoon sesame oil to the same skillet over medium-high heat. Crack both eggs into the pan and cook without stirring until the whites turn opaque and set but the yolk is still runny, about 3 minutes.

Step 16

Divide the cooked rice evenly between two large bowls, spreading it in an even layer on the bottom of each bowl.

Step 17

Arrange the beef in a small pile on one side of the rice. Place the zucchini in a small pile next to the beef, then the carrot, then the mushrooms, then the spinach, each in its own small pile around the bowl.

Step 18

Carefully slide one fried egg on top of the rice in the center of each bowl, placing it in the middle where all the vegetable and beef piles meet.

Step 19

Spoon 1 tablespoon of the gochujang sauce on top of the egg in each bowl, allowing it to drip down onto the rice.

Step 20

Sprinkle 1.5 teaspoons sesame seeds over the top of each bowl, distributing them evenly across the surface.

Step 21

Serve the bowls to the table and drizzle 0.5 teaspoon rice vinegar over each one, then stir everything together with a spoon until well mixed before eating.