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This vibrant Korean bowl is layered with flavor — tender bulgogi beef, fresh sautéed vegetables, and a perfectly runny egg over warm rice, all tied together with a drizzle of gochujang sauce. A beautiful, balanced meal in one bowl.

Ingredients

• 1 lb thinly sliced ribeye or sirloin beef
• 3 cups cooked short-grain white rice
• 1 small zucchini, julienned
• 1 carrot, julienned
• 1 cup bean sprouts
• 1 cup spinach
• 4 eggs
• Toasted sesame oil, sesame seeds
• Gochujang sauce for serving
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tsp grated ginger

Instructions

1. Marinate the beef in the bulgogi marinade for at least 30 minutes (or up to overnight for maximum flavor).
2. Cook rice and keep warm. Meanwhile, sauté vegetables separately in a little sesame oil until just tender, seasoning lightly with salt.
3. Blanch spinach and bean sprouts, then squeeze out excess water. Toss with a dash of sesame oil and sesame seeds.
4. In a pan over high heat, quickly sear the marinated beef until caramelized and cooked through.
5. Fry eggs sunny-side up for runny yolks.
6. To assemble, add rice to the base of each bowl. Arrange vegetables and beef neatly on top. Finish with a fried egg in the center.
7. Drizzle gochujang sauce and a few drops of sesame oil. Garnish with sesame seeds and serve hot.

Tip: Mix it all up before eating to experience the full magic of Bibimbap!