Korean Beef Bibimbap with Gochujang Sauce

Step 1

Measure 1.5 cups uncooked rice into a medium pot, add 2.25 cups cold water, stir once, and cover with a lid.

Step 2

Set the pot over high heat and bring to a boil (listen for steam escaping from under the lid), then reduce to low heat and simmer covered until water is fully absorbed and rice is tender, about 18 minutes.

Step 3

While rice cooks, place the zucchini on a cutting board and slice lengthwise into thin strips about 1/8-inch thick, like ribbon noodles, then cut those strips crosswise into 3-inch lengths.

Step 4

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 cutting bread.

Step 5

Mince the garlic until pieces are smaller than a grain of rice, about the size of pencil-tip dots.

Step 6

Heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 60 seconds.

Step 7

Add the ground beef to the hot oil and use a wooden spoon to break it into small crumbles, stirring constantly until no pink remains, about 5 minutes.

Step 8

Pour in 2 tablespoons soy sauce and 1 tablespoon sesame oil into the beef, stir for 10 seconds until combined, then transfer the beef to a small bowl.

Step 9

Without washing the skillet, return it to medium-high heat, add the zucchini strips, and stir-fry once every 10 seconds until they are tender and lightly browned at the edges, about 3 minutes.

Step 10

Transfer the zucchini to a second small bowl, then return the skillet to medium-high heat and add the mushroom slices without additional oil.

Step 11

Stir-fry the mushrooms once every 10 seconds until they release their moisture and the pan looks dry again, the edges turn golden, about 4 minutes.

Step 12

Transfer the mushrooms to a third small bowl, wipe the skillet clean with a paper towel, then add 0.5 tablespoon sesame oil and return to medium heat.

Step 13

Add the minced garlic and stir constantly for 10 seconds until the smell becomes strongly fragrant, then crack both eggs into the skillet.

Step 14

Cook the eggs without moving them until the whites are set and opaque but the yolk still jiggles when you gently shake the skillet, about 3 minutes.

Step 15

In a small bowl, whisk together 2 tablespoons gochujang, 1 tablespoon soy sauce, and 0.5 tablespoon sesame oil until smooth.

Step 16

Divide the hot cooked rice between two large bowls, spreading it in an even layer covering the bottom.

Step 17

Arrange the beef, zucchini, and mushrooms in three separate clusters on top of the rice in each bowl, leaving a small space in the center.

Step 18

Slide one fried egg into the center of each bowl on top of the rice.

Step 19

Drizzle half of the gochujang sauce over each bowl, then hand both bowls and the remaining sauce to diners so they can toss and mix before eating.