Bibimbap (Korean Mixed Rice Bowl With Beef)

Bibimbap exemplifies Korean cuisine's emphasis on balance. Courtesy of Judy Joo

Serves 4 to 6

• 2 tablespoons toasted sesame oil
• 5 cups steamed white rice
• 3 tablespoons soy sauce
• 3 tablespoons mirin
• 2 cloves garlic, grated or minced
• 1 teaspoon grated peeled fresh ginger
• 1 teaspoon crushed roasted sesame seeds
• 1/2 pound very thinly sliced beef bulgogi meat (sold at Korean markets) or rib eye
• 2 teaspoons sugar
• Vegetable oil, for frying
• 1 cup soybean sprouts, tails and any soft or brown pieces removed, rinsed and dried well
• 1/4 pound shiitake mushrooms, stemmed and cut into 1/4-inch slices
• 1/2 medium zucchini, thinly sliced on an angle
• 1 cup snow peas
• 1 carrot, julienned
• 6 cups baby spinach
• 1/2 cup drained chopped cabbage kimchi

For Serving

• Gochujang sauce
• 3 large egg yolks or fried eggs
• Black sesame seeds
• Radish sprouts (optional)

Heat a large heavy-bottomed skillet (preferably cast iron) over medium heat. Add 1 tablespoon of the sesame oil and gently spread the rice over the bottom of the skillet in a loose layer. Cook, undisturbed, until the bottom of the rice develops a golden crust, 8 to 10 minutes. This should be about the same time the toppings are done, but if the rice is ready beforehand, just turn off the heat.

Meanwhile, in a small bowl, stir together the soy sauce, 2 tablespoons of the mirin, the remaining 1 tablespoon sesame oil, the garlic, ginger, and sesame seeds. Mix 2 tablespoons of the sauce with the beef and sugar and set aside. Set the remaining seasoning sauce by the stove.