Bi Bim Bap

Ingredients

• 2 cups uncooked sticky rice (Japanese or Korean short grain rice)
• 1 lb lean ground beef or 4 boneless skinless chicken thighs
• 2 cups carrots, shredded

• 1 (15 1/4 ounce) can corn kernels, drained
• 16 ounces frozen spinach, defrosted (1 package)
• 2 zucchini, sliced into strips
• 5 eggs
• 1/2 cup light soy sauce
• 2 tablespoons granulated sugar
• 1 tablespoon brown sugar
• 1/8 cup garlic, chopped
• sesame oil, for frying
• salt and pepper
• 4 tablespoons hot pepper paste (gochujang)
• 1 tablespoon granulated sugar (for gochujang)
• 1 tablespoon sesame seed (for gochujang) (optional)

Directions

1. 1

   Cook the rice as directed on package. (usually about 1.25-1.5 cups of water per cup of rice, bring to a boil, then simmer covered for 25 minutes).

2. 2

   Combine granulated sugar and brown sugar. Add soy sauce and half of the garlic, stir with a spoon. Add ground beef, mix well, and set aside. (or chop chicken into bite size pieces, add to marinade, mix well).

3. 3

   Quickly stirfry the corn kernels dry or in vegetable oil with a pinch of salt, set aside.

4. 4

   Stirfry carrots with a teaspoon of sugar until soft. Set aside.

5. 5

   Stirfry zucchini in sesame oil, add salt and pepper to taste. Set aside.

6. 6

   Stirfry spinach in sesame oil with the remaining garlic, add salt and pepper to taste. Set aside.

7. 7

   Cook the eggs over easy or sunnyside up, but leave the yolk a little runny.

8. 8

   Stirfry ground beef until cooked through. Remove from pan and set aside. (for chicken, stirfry chicken, remove from pan, then thicken marinade in the pan).

9. 9

   Mix the gochujang, sugar, and sesame seeds.

10. 10

    Divide and arrange the vegetables neatly over the 5 bowls of rice, add ground beef, and place the egg on top.

11. 11

    Mix together and enjoy!