In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for about 20 minutes or until the rice is cooked and water is absorbed. Remove from heat and let it steam for an additional 10 minutes.

Preparing Vegetables

Cook Spinach

In a pot of boiling water, blanch the spinach for 1-2 minutes until wilted. Drain and rinse under cold water. Squeeze out excess water and set aside.

Sauté Carrots

Julienne the carrot and sauté in a pan over medium heat with a little oil for about 3-4 minutes until tender. Remove and set aside.

Sauté Zucchini

Julienne the zucchini and sauté in the same pan for about 3-4 minutes until tender. Remove and set aside.

Sauté Mushrooms

Slice the mushrooms and sauté in the pan until browned and tender, about 5 minutes. Remove and set aside.

Prepare Bean Sprouts

Sauté the bean sprouts in the pan for 2-3 minutes until slightly tender. Remove and set aside.

Prepare Kimchi

If using store-bought kimchi, simply chop it into smaller pieces if necessary.

Cooking Protein

Cook Ground Beef or Tofu

In the same pan, cook the ground beef over medium heat until browned, about 5-7 minutes. If using tofu, crumble and sauté until golden brown. Set aside.

Fry Eggs

In a separate pan, fry the eggs sunny-side up or to your desired doneness. Season with a little salt.

Making Sauce

Combine Sauce Ingredients

In a small bowl, whisk together gochujang, sesame oil, soy sauce, and sugar until well combined.

Assembling Bibimbap

Assemble the Bowl

In a large stone bowl (or a regular bowl), place a serving of cooked rice at the bottom. Arrange the sautéed vegetables, cooked protein, and kimchi on top of the rice.

Add Fried Egg

Top with a fried egg and drizzle with the gochujang sauce. Garnish with sesame seeds and sliced green onions.

Serve

Serve immediately, mixing all ingredients together before eating.