Ground Beef Bibimbap
1/3 cup soy sauce
1/3 cup brown sugar
1 tsp rice vinegar
1-2 tsp Gochujang
1 tsp sesame oil
1 clove minced garlic
1 tbsp sesame oil + more as needed
1 lb ground beef
8 oz baby Bella mushrooms, sliced
1 zucchini quartered sliced thin
3 carrots, julienned
1/4 head of cabbage sliced
1 egg per bowl
Scallions, sliced for garnish
Sesame seeds for garnish
Heat a wok over medium heat. Add about 1 tbsp of sesame oil. Add the ground beef and cook until brown. Mix together the soy sauce, brown sugar, rice vinegar, gochujang, 1 tsp sesame oil, and minced garlic. Pour over the meat. Bring to a boil, then lower to a simmer for about 3 minutes. Remove meat and sauce from wok, and set aside.
Then add the mushrooms, cook until soft. Set aside, then add the zucchini, cook until soft and set aside. Then cook the carrot and then the cabbage.
Add sesame oil to the pan over high heat and add the eggs, 1 at a time. Cook until the top yolk is slightly set. Cover the pot if needed.
To assemble, place rice in the bottom of a bowl. Top with cabbage, carrots, mushrooms, zucchini and meat. Drizzle the sauce from the meat over the bowl. Top with the fried egg and garnish with sliced scallions and sesame seeds.