Bibimbap recipe: Korean cuisine

Ingredients:

1. 1 cup uncooked white rice
2. 4 ounces sliced beef or chicken
3. 1 cup spinach
4. 1 medium-sized carrot, julienned
5. 1 medium-sized zucchini, julienned
6. 1 small onion, sliced
7. 1 clove garlic, minced
8. 3 tablespoons vegetable oil
9. 1 tablespoon sesame oil
10. 2 tablespoons gochujang (Korean chili paste)
11. 1 tablespoon soy sauce
12. 2 tablespoons sugar
13. 2 eggs
14. salt and pepper to taste

Instructions:

1. Cook the rice according to package instructions.
2. In a skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add sliced beef or chicken and cook until browned. Set aside.
3. In the same skillet, add 1 tablespoon vegetable oil and sauté spinach until wilted. Set aside.
4. In the same skillet, add 1 tablespoon vegetable oil and sauté carrot, zucchini, onion, and garlic. Once cooked, add in the cooked beef or chicken and mix well. Add soy sauce, sugar, and gochujang. Stir until the sauce is evenly distributed throughout the vegetables and meat. Turn off heat and set aside.
5. In a separate pan, heat sesame oil over medium heat. Crack in 2 eggs and fry until the edges are crispy but the yolks are still runny. Set aside.
6. Take a serving bowl and add in the cooked rice. Arrange the cooked vegetables and meat on top of the rice in sections. Place the fried eggs on top of the vegetables.
7. Mix everything together before eating.

Serving suggestions:

Serve hot. You can garnish with sesame seeds, sliced green onions, or sliced red pepper for added flavor.