Bibimbap

Method

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1. 1Rinse the rice 3-4 times until the water runs clear. Bring it to a boil with the water, then cover and cook on low heat for 15 minutes; turn off the heat and let it steam for 10 minutes.
2. 2Toss the beef with the soy sauce, sugar, 1 clove of garlic and 1 tsp sesame oil, and let it marinate for 15 minutes while you prepare the vegetables.
3. 3Blanch the bean sprouts in boiling salted water for 2 minutes and the spinach for 30 seconds; cool in cold water and squeeze dry. Season each in its own bowl with a little salt, garlic and a few drops of sesame oil.
4. 4In a pan with a little sunflower oil, sauté the carrot for 2 minutes, then the zucchini separately for 2-3 minutes with a pinch of salt. They should be bright and slightly crisp, not mushy.
5. 5Get the same pan very hot and stir-fry the beef for 3-4 minutes, until the liquid is gone and the edges caramelize.
6. 6Whisk the gochujang, vinegar, sugar, 1 tbsp sesame oil and 1 tbsp water in a small bowl until smooth.
7. 7Fry the eggs in a little oil until the whites are set and the yolks still runny, about 3 minutes.
8. 8Divide the rice between wide bowls, arrange the vegetables and beef on top in colorful sections, add an egg in the center and sprinkle with sesame seeds. Serve the sauce on the side and mix everything well before eating.