Bibimbap Bowl

Instructions

1. Step 1

   Combine the rinsed rice and water in the saucepan. Bring to a boil over high heat, cover, reduce to low heat, and cook for 18 minutes.

   Timer: 18 min (fixed)

   Ingredients used: 400.0 gr Short-Grain White Rice, 600.0 ml Water

   Cookware: saucepan

2. Step 2

   Remove the rice from the heat and leave it covered to steam. Fluff it gently before serving.

   Timer: 10 min (fixed)

   Cookware: saucepan

3. Step 3

   Mix the gochujang, rice vinegar, and allocated sesame oil until smooth. Set the sauce aside.

   Ingredients used: 60.0 gr Gochujang, 15.0 ml Rice Vinegar, 10.0 ml Sesame Oil

   Cookware: mixing bowl

4. Step 4

   Mix the beef with its allocated soy sauce, sesame oil, garlic, and the brown sugar. Leave it to marinate while preparing the vegetables.

   Timer: 15 min (fixed)

   Ingredients used: 300.0 gr Beef Sirloin, 12.0 gr Brown Sugar, 8.0 gr Garlic, 10.0 ml Sesame Oil, 30.0 ml Soy Sauce

   Cookware: mixing bowl

5. Step 5

   Heat vegetable oil in the skillet over medium heat. Cook the spinach until just wilted, then season it with the allocated soy sauce, garlic, sesame oil, and salt; transfer it to a bowl.

   Timer: 3 min (fixed)

   Ingredients used: 4.0 gr Garlic, 0.75 gr Salt, 5.0 ml Sesame Oil, 15.0 ml Soy Sauce, 200.0 gr Spinach, 5.0 ml Vegetable Oil

   Cookware: mixing bowl, skillet, spatula

6. Step 6

   Add vegetable oil to the skillet over medium heat. Cook the bean sprouts until tender-crisp, then season with the allocated sesame oil and salt; transfer them to a bowl.

   Timer: 4 min (fixed)

   Ingredients used: 200.0 gr Bean Sprout, 0.75 gr Salt, 5.0 ml Sesame Oil, 5.0 ml Vegetable Oil

   Cookware: mixing bowl, skillet, spatula

7. Step 7

   Add vegetable oil to the skillet over medium heat. Cook the carrot until slightly softened but still bright, season with the allocated salt, and transfer it to a bowl.

   Timer: 4 min (fixed)

   Ingredients used: 200.0 gr Carrot, 0.75 gr Salt, 5.0 ml Vegetable Oil

   Cookware: mixing bowl, skillet, spatula

8. Step 8

   Add vegetable oil to the skillet over medium heat. Cook the zucchini until tender-crisp, season with the allocated salt, and transfer it to a bowl.

   Timer: 4 min (fixed)

   Ingredients used: 0.75 gr Salt, 5.0 ml Vegetable Oil, 200.0 gr Zucchini

   Cookware: mixing bowl, skillet, spatula

9. Step 9

   Add vegetable oil to the skillet over medium heat. Cook the mushrooms until browned and tender, season with the allocated salt, and transfer them to a bowl.

   Timer: 5 min (fixed)

   Ingredients used: 1.0 gr Salt, 150.0 gr Shiitake Mushroom, 5.0 ml Vegetable Oil

   Cookware: mixing bowl, skillet, spatula

10. Step 10

    Heat vegetable oil in the skillet over high heat. Remove the beef from its marinade and cook in a single layer, working in batches if necessary, until browned and its thickest pieces reach 63°C; rest it for 3 minutes.

    Timer: 7 min (fixed)

    Ingredients used: 10.0 ml Vegetable Oil

    Cookware: skillet, spatula

11. Step 11

    Heat the remaining vegetable oil in the skillet over medium heat. Crack in the eggs and cook until the whites are set and the yolks are thickened, or until the centers reach 71°C.

    Timer: 4 min (fixed)

    Ingredients used: 4.0 piece Egg, 10.0 ml Vegetable Oil

    Cookware: skillet, spatula

12. Step 12

    Divide the rice among the serving bowls. Arrange the beef, spinach, bean sprouts, carrot, zucchini, and mushrooms in separate sections, top each bowl with an egg, and sprinkle with sesame seeds. Serve with the gochujang sauce for mixing into the bowl.

    Ingredients used: 12.0 gr Sesame Seed

    Cookware: serving bowl