Bibimbap (Korean Rice Bowl)

Start by making the Bibimbap sauce. Combine gochujang, mirin, rice vinegar, soy sauce, sugar, garlic, and sesame oil in a bowl. Stir well until the sugar fully dissolves and the sauce is smooth. Set aside to let the flavors develop.

For the marinated beef, mix the grated green apple, minced garlic, soy sauce, honey, and sesame oil in a bowl. Add the thinly sliced beef and toss to coat evenly. Let it marinate for at least 30 minutes (or overnight for deeper flavor).

When ready to cook, heat a little vegetable oil in a skillet over high heat. Shake off any excess marinade and add the beef. Sear quickly for about 3–4 minutes until browned and caramelized. Remove from heat and keep warm.

Now prepare the vegetables.Rehydrate the shiitake mushrooms in boiling water for about 30 minutes, then drain and slice.If desired, lightly salt the carrots and zucchini and let them sit for 20 minutes, then drain any liquid.

Heat a bit of oil in a skillet and sauté the mushrooms for a couple of minutes. Add soy sauce, sugar, and a touch of garlic, cooking until fragrant. Transfer to a bowl.In the same pan, add oil and cook the carrots until just tender. Remove and repeat the same for zucchini.For the spinach, sauté it quickly with a drizzle of sesame oil, garlic, and a pinch of salt. Once wilted, squeeze out excess water.Finally, blanch or steam the bean sprouts until just soft, then toss them with sesame oil, garlic, and a touch of fish sauce.

All the vegetables should be slightly warm or at room temperature—they’re meant to complement the rice, not overpower it.

Fry the eggs to your liking. Sunny-side-up with runny yolks is traditional and makes for a beautiful presentation.

To assemble, place a serving of warm rice in each bowl. Arrange the vegetables and beef neatly on top. Add the fried egg at the center, sprinkle with sesame seeds, and drizzle a little sesame oil over the top. Serve with plenty of Bibimbap sauce on the side for mixing.