Classic Bibimbap with Savory Bacon

1.Rinse the short-grain rice thoroughly under cold water until the water runs clear. Combine the rinsed rice and 3 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.

2.While the rice cooks, prepare the bacon and vegetables. In a large skillet or wok, cook the thick-cut bacon pieces over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving about 1 tablespoon of bacon fat in the skillet.

3.Add 1 tablespoon of sesame oil to the skillet with the reserved bacon fat (if needed, add more sesame oil to make 1 tablespoon total). Add the broccoli florets and sauté for 3-4 minutes until tender-crisp. Remove from skillet and set aside.

4.Add the sliced mushrooms and minced garlic to the same skillet. Sauté for 5-7 minutes until the mushrooms are tender and have released their liquid. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from skillet and set aside.

5.Prepare the gochujang sauce by combining gochujang, sesame oil, rice vinegar, sugar, minced garlic, and water in a small bowl. Whisk until well combined and smooth.

6.In a separate non-stick skillet, heat 1 tablespoon of vegetable oil over medium heat. Fry the eggs sunny-side up or over easy, until the whites are set and the yolks are still runny. Cook one egg at a time, about 2-3 minutes per egg.

7.To assemble the bibimbap, divide the cooked rice among four serving bowls. Arrange equal portions of sautéed broccoli, mushrooms, and crispy bacon over the rice. Top each bowl with a fried egg.

8.Serve immediately with a generous dollop of the gochujang sauce on top. Garnish with toasted sesame seeds and sliced green onions, if desired. Mix all ingredients together before eating.