Korean Beef Bibimbap Bowl

Wash and prepare all vegetables: julienne or shred the carrot, thinly slice the zucchini, shred the red cabbage, and chop the spinach and green onions.

Cook rice in a rice cooker or pot with water according to package directions until tender. Keep warm.

Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant.

Add the spinach to the pan, season with a pinch of salt, and cook until just wilted, about 2 minutes. Transfer to a plate.

In the same skillet, add the zucchini slices and cook until softened, about 3–4 minutes. Season lightly and transfer to the plate.

Cook the carrot in the skillet for 2 minutes until just tender. Set aside on the plate with other cooked vegetables.

Add 1 tbsp sesame oil to the skillet and increase heat to medium-high. Add the ground beef and break apart with a spoon.

Cook the beef for 5–7 minutes until no longer pink, breaking it into small pieces. Stir in the soy sauce and remove from heat.

Heat 1 tbsp sesame oil in a separate skillet over medium heat. Crack both eggs into the pan and fry until the whites set but yolks remain runny, about 3–4 minutes.

Divide the warm rice between two bowls and create sections on top: arrange cooked spinach, carrot, zucchini, and raw red cabbage in separate mounds around the rice.

Top each bowl with a portion of the seasoned ground beef and crown with one fried egg in the center.

Drizzle the korean gochujang glaze over the top and sprinkle with toasted sesame seeds and sliced green onions.

Mix all components together with a spoon before eating to distribute the flavors throughout the bowl.