Korean Bibimbap

Ingredients

350 g of Lesters shaved steak, heated

2 cups cooked white rice (jasmine or sushi)

4 eggs

1 cup julienned carrots

1 cup bean sprouts

1 cup sliced mushrooms

1 cup thinly sliced cucumbers

1 cup grated or julienned daikon (or shredded cabbage)

1 cup sautéed spinach or bok choy

A few strips of finely chopped nori (optional)

Sesame oil, sesame seeds, chopped green onions (for garnish)

Quick Gochujang Sauce:

1 tbsp gochujang paste

1 tsp honey

1 tsp rice vinegar

1/2 tsp sesame oil

Prepare all toppings: sauté mushrooms and spinach separately over medium heat with a bit of sesame oil.
Heat the shaved steak in a skillet or microwave.
In a pan, fry the eggs sunny-side up (runny yolks preferred).
Assemble the bowl: place hot rice at the bottom. Arrange the toppings around the bowl in sections: carrots, bean sprouts, cucumber, daikon, mushrooms, spinach, and shaved beef.
Place the egg in the center.
Garnish with sesame seeds, nori, and green onions.
Serve with the gochujang sauce on the side or drizzle directly over the bowl.