Korean Ground Beef Bibimbap Bowls

1Rinse the jasmine rice (1 cup) under cold water (1½ cups) until the water (1½ cups) runs clear. In a medium saucepan, combine the rinsed rice and 1 1/2 cups of water (1½ cups). Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water (1½ cups) is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

2In a small bowl, whisk together the soy sauce (2 tablespoons), brown sugar (2 tablespoons), sesame oil (1 tablespoon), gochujang, minced garlic (2 cloves), and grated ginger (1 teaspoon) until well combined.

3Heat a large skillet over medium-high heat and add the vegetable oil (1 tablespoon). Once hot, add the ground beef (1 pound) and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.

4Pour the sauce over the cooked beef and stir to coat evenly. Cook for an additional 2-3 minutes until the sauce has thickened slightly. Season with salt and pepper to taste.

5In a separate pan, lightly sauté the shredded carrots (1 cup), spinach leaves (1 cup), and bean sprouts (1 cup) separately for 1-2 minutes each until just tender. Set aside.

6In the same pan, fry the eggs (4 large) sunny-side up to your desired level of doneness. Season with a pinch of salt and pepper.

7To assemble the bibimbap bowls, divide the cooked rice among four bowls. Top each with a portion of the ground beef (1 pound), sautéed vegetables, and a fried egg. Sprinkle with sesame seeds (1 tablespoon) and sliced green onions (2).

8Serve immediately with kimchi on the side, if desired.