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Ground Beef Bibimbap on a plate
Andrew Fowler

Ground Beef Bibimbap

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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 cups short-grain white rice rinsed and drained
  • 1 3/4 cups water
  • 2 tbsp gochujang
  • 1 tbsp rice vinegar
  • 2 tsp honey
  • 1 tbsp warm water
  • 2 tsp toasted sesame oil divided
  • 3 tbsp neutral oil divided
  • 6 oz baby spinach
  • 2 medium carrots cut into thin matchsticks
  • 6 oz mung bean sprouts rinsed
  • 4 oz shiitake mushroom caps sliced
  • 1/2 tsp fine salt divided
  • 1 lb 90% lean ground beef
  • 2 garlic cloves minced
  • 1 tbsp reduced-sodium soy sauce
  • 1 tsp granulated sugar
  • 4 large eggs

Method
 

  1. Boil rice and 1 3/4 cups water in a saucepan. Cover; cook on low 18 minutes. Rest covered off heat 10 minutes. Mix gochujang, vinegar, honey, warm water, and 1 teaspoon sesame oil in a small bowl.
  2. Heat 1 teaspoon neutral oil in a large skillet over medium-high. Wilt spinach 1 to 2 minutes with a pinch of measured salt; transfer to a plate.
  3. Add another teaspoon oil; cook carrots 3 minutes with another pinch salt. Transfer to plate. Add another teaspoon oil; cook sprouts 4 minutes until steaming hot and softened; transfer to plate.
  4. Add 1 teaspoon oil; cook mushrooms 4 to 5 minutes with remaining salt. Transfer to plate, keeping vegetables separate.
  5. Heat 2 teaspoons oil. Brown beef 7 to 8 minutes, crumbling finely, until 160°F. Add garlic, soy sauce, and sugar for 1 minute. Remove from heat; add remaining teaspoon sesame oil.
  6. Heat remaining tablespoon neutral oil in a separate nonstick skillet. Fry eggs 3 to 4 minutes until whites fully set, covering briefly if needed; cook yolks firm if preferred.
  7. Divide rice among four bowls; arrange beef and vegetables on top, then one egg each. Add sauce at table; mix before eating.