Weeknight Bibimbap

Ingredients

• 3 cups hot cooked short-grain rice
• 12 oz ground beef
• 4 large eggs
• 2 medium carrots, cut into matchsticks
• 8 oz mushrooms, sliced
• 5 oz baby spinach
• 2 tbsp vegetable oil, divided
• 1 tbsp toasted sesame oil, divided
• 2 tbsp low-sodium soy sauce, divided
• 2 cloves garlic, minced
• 2 tbsp gochujang
• 1 tbsp rice vinegar
• 2 tsp granulated sugar
• 1 tbsp water

Step-by-step instructions

1. Mix gochujang, vinegar, sugar, water, 1 tablespoon soy sauce, and 1 teaspoon sesame oil.
2. Heat 2 teaspoons vegetable oil. Cook beef with garlic and remaining soy sauce for 7 minutes, until 160°F (71°C). Transfer out.
3. Add 2 teaspoons vegetable oil. Cook carrots 3 minutes; transfer out. Cook mushrooms 5 minutes, then spinach 1 minute. Toss vegetables with remaining sesame oil.
4. Use remaining vegetable oil to fry eggs over medium-low heat for 4 to 5 minutes, covering briefly, until whites and yolks are set.
5. Divide hot rice among bowls; refrigerated rice must reach 165°F (74°C). Arrange beef, vegetables, and eggs on top. Add sauce and mix before eating.

Ingredient substitutions

• Replace beef with crumbled firm tofu and cook until hot.

Storage & reheating

Refrigerate components within 2 hours for 3 days. Reheat rice and meat once to 165°F (74°C).

What to serve with it

Serve with kimchi and a light cucumber salad.