Beef Bibimbap

INSTRUCTIONS

• 1
  Rinse the rice, salt it, and cook according to the instructions on the package.
• 2
  Cut the meat into several pieces and then slice it into very thin slices against the grain. Clean and wash all the vegetables. Slice the carrot into thin slices, the onion into slices, and the mushrooms into smaller pieces. Crush the garlic in a garlic press.
• 3
  Mix all the listed ingredients for the sauce and place in the fridge to chill.
• 4
  Drizzle a non-stick pan with oil and gradually sauté the carrot, onion, mushrooms, and sprouts separately over low heat. Add a little water to the spinach and add the garlic. Once the spinach wilts, it is done. Prepare sunny-side-up eggs. Keep all the already cooked ingredients aside, clean the pan, drizzle with oil again, and sauté the meat on both sides. It only takes a few minutes; thanks to the thin slices, it will be done quickly and does not require long cooking. Once the meat is done, add a tablespoon of soy sauce and leave the pan on the heat for another minute.
• 5
  Now assemble the entire dish. Place the rice at the bottom of the bowl, place the sunny-side-up egg in the center on the rice, and arrange the carrot, onion, mushrooms, sprouts, spinach, and meat around the edge of the bowl. Serve with gochujang sauce.