Bibimbap (비빔밥) — Korean Mixed Rice Bowl

• 360 gshort-grain white rice
• 430 mlwater
• 250 gsoybean sprouts
• 220 gspinach
• 300 gzucchini (cut into thin matchsticks)
• 180 gcarrot (cut into thin matchsticks)
• 150 gfresh shiitake mushrooms (stems removed and caps thinly sliced)
• 150 gsoaked cooked gosari (fernbrake, cut into 6 cm lengths)
• 8 gfine sea salt (divided)
• 5 clovegarlic (finely grated and divided)
• 70 mltoasted sesame oil (divided)
• 20 gtoasted sesame seeds (lightly crushed and divided)
• 55 mlneutral cooking oil
• 250 ghalal-certified beef sirloin (thinly sliced across the grain)
• 45 mlsoy sauce (divided)
• 20 ggranulated sugar (divided)
• 1 gfreshly ground black pepper
• 100 ggochujang
• 15 mlrice vinegar
• 4large eggs
• 2scallions (thinly sliced)

Instructions

1. 1

   Rinse the rice in several changes of cold water until the water runs mostly clear, then drain it well for 10 minutes. Combine the drained rice with 430 ml water in a rice cooker or heavy pot, cook until tender, and keep it covered and warm while preparing the toppings.

2. 2

   Make the gochujang sauce by whisking together the gochujang, 15 ml soy sauce, 15 ml toasted sesame oil, rice vinegar, 12 g sugar, 30 ml water, 5 g toasted sesame seeds, and 1 grated garlic clove. The sauce should be glossy, spoonable, and slightly thick, so let it stand while the sugar dissolves fully.

3. 3

   Bring a medium pot of water to a boil and blanch the soybean sprouts for 3 minutes, then drain thoroughly. Season them while warm with 1 g salt, 10 ml toasted sesame oil, 3 g toasted sesame seeds, and one-half grated garlic clove, tossing gently so the sprouts stay crisp.

4. 4

   Blanch the spinach in the same boiling water for 30 seconds, then rinse it under cold water to stop the cooking. Squeeze out excess moisture firmly, cut the spinach into 5 cm lengths, and season it with 1 g salt, 10 ml toasted sesame oil, 3 g toasted sesame seeds, and one-half grated garlic clove.

5. 5

   Toss the zucchini matchsticks with 2 g salt and let them stand for 10 minutes to draw out moisture. Squeeze lightly, then sauté them in 10 ml neutral oil over medium-high heat for 2 minutes until just tender and still green.

6. 6

   Sauté the carrot in 10 ml neutral oil with 1 g salt for 2 to 3 minutes until flexible but not soft. In the same pan, sauté the shiitake mushrooms with 10 ml neutral oil, 10 ml soy sauce, and 4 g sugar for 3 minutes, then remove them to a separate plate.

7. 7

   Sauté the cooked gosari in 10 ml neutral oil with 10 ml soy sauce, 10 ml toasted sesame oil, 1 grated garlic clove, and 1 g salt for 4 minutes. Keep each vegetable in a separate pile, because bibimbap depends on clear colors and distinct seasoned textures before mixing.

8. 8

   Combine the sliced beef with 10 ml soy sauce, 4 g sugar, 10 ml toasted sesame oil, 1 grated garlic clove, and 1 g black pepper. Marinate for 10 minutes, then stir-fry in a hot skillet with 10 ml neutral oil for 3 to 4 minutes until browned and fully cooked.

9. 9

   Fry the eggs sunny-side up in 5 ml neutral oil, cooking until the whites are set and the yolks remain soft. If you prefer fully set yolks, cover the pan for 1 additional minute so the egg cooks through without browning too much.

10. 10

    Divide the hot rice among 4 wide bowls and arrange the sprouts, spinach, zucchini, carrot, shiitake, gosari, and beef in separate sections over the rice. Top each bowl with 1 egg, sliced scallions, extra sesame seeds if desired from the measured amount, and a generous spoonful of sauce, then mix thoroughly at the table before eating.