Rinse the short grain rice under cold water until the water runs clear. Combine the rice and 2.5 cups of water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes until water is absorbed. Fluff the rice with a fork and let it sit covered.

Vegetable Preparation

Prepare the Vegetables

Julienne the carrot and zucchini. In a skillet over medium heat, add a drizzle of sesame oil. Sauté each vegetable separately for about 2-3 minutes until tender but still crisp. Season with salt and black pepper. Set aside each vegetable in separate bowls.

Blanch the Spinach and Bean Sprouts

Bring a pot of water to a boil. Blanch the spinach for 1 minute, then remove and rinse under cold water. Squeeze out excess water and set aside. Repeat with the bean sprouts, blanching for 2 minutes.

Sauté the Mushrooms

In the same skillet, add a little more sesame oil and sauté the sliced mushrooms until they are golden brown. Season with a pinch of salt and black pepper.

Protein Preparation

Cook the Beef (or Tofu)

In the skillet, add the ground beef (or crumbled tofu) and minced garlic. Cook over medium heat until the beef is browned and cooked through. Season with soy sauce, salt, and black pepper to taste.

Fry the Eggs

In a separate pan, heat a small amount of oil over low heat. Crack the eggs into the pan and fry until the whites are set but the yolks are runny, about 3-4 minutes. Season with a pinch of salt.

Assembly

Assemble the Bibimbap

In a large bowl or on a plate, create a base layer with the cooked rice. Arrange the sautéed vegetables, cooked beef (or tofu), and fried eggs on top in sections. Drizzle with gochujang and sesame oil. Sprinkle sesame seeds on top.

Serving

Serve

Mix everything together before eating to combine the flavors. Enjoy your homemade bibimbap!