Korean Rice Bowl with Beef, Vegetables, and Fried Egg (Bibimbap)

Name: Korean Rice Bowl with Beef, Vegetables, and Fried Egg (Bibimbap)
Cuisine: Asia, Korean
Ingredients: 2 cups, bean sprouts; 1 , medium carrot, peeled and grated on the large holes of a box grater; 1 , medium cucumber, peeled, halved lengthwise, seeded, and sliced 1/4 inch thick; 1 cup, seasoned rice vinegar; 2 cups, short-grain white rice (see note); 2 cups, water; 5 ounces, blade steak, trimmed and cut into 1/4-inch-thick slices (see illustrations below); 1 tablespoon, soy sauce; 3 tablespoons, vegetable oil; 8 ounces, shiitake mushrooms, wiped clean, stemmed, and sliced thin; 3 , medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon); 1 (10-ounce) package, baby spinach; , Salt and ground black pepper; 4 , large eggs, cracked into 2 small bowls (2 eggs per bowl); 1 tablespoon, toasted sesame oil

Main Courses
Asia
Korean
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Eggs & Dairy
Meat
Beef
Eggs
Rice
Vegetables

Korean rice bowl, also known as bibimbap, begins with perfectly cooked short-grain rice, a seemingly simple proposition, but one that poses challenges for Western cooks like us who are accustomed to cooking long-grain rice. And with a dizzying array of toppings, the challenges don’t end there.

SERVES 4

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