Spicy Korean Beef Bibimbap

Cook short-grain rice according to package directions. For the iconic crispy rice bottom, press the cooked rice into a lightly sesame-oiled heavy pot or stone bowl (dolsot) over medium heat for 8–10 minutes without stirring, until you hear crackling and a golden crust forms underneath.

Mix together gochujang, soy sauce, sesame oil, brown sugar, and minced garlic in a bowl to make the bibimbap sauce. Separately, cook the ground beef in a hot dry pan, breaking it up well. Once browned, drain any excess fat, then add half the sauce and toss to coat the beef evenly.

Prepare each vegetable separately: briefly blanch the bean sprouts and spinach in boiling salted water (30 seconds each), then immediately transfer to ice water, drain, and squeeze completely dry. Season each with a few drops of sesame oil and a pinch of salt. Sauté the julienned carrot and zucchini separately in a pan with a touch of sesame oil until just tender but still with a slight bite.

Fry the eggs sunny side up in a lightly oiled pan over medium-low heat until the whites are fully set and opaque but the yolks remain completely liquid and bright golden. Season with a tiny pinch of salt.

Assemble bibimbap bowls: divide the crispy rice between two warm bowls. Arrange each vegetable in its own distinct section around the rim. Place the seasoned beef in the centre. Crown with the fried egg, a drizzle of the remaining gochujang sauce, toasted sesame seeds, and torn nori strips. Serve immediately and vigorously mix everything together at the table before eating.