Korean BBQ Beef Bibimbap Bowl

1.Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions, typically using a 1:1.5 rice-to-water ratio. Once cooked, fluff with a fork and set aside.

2.In a medium bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, and rice vinegar to create the marinade for the beef.

3.Add the thinly sliced beef to the marinade, ensuring all pieces are well coated. Let it marinate for at least 30 minutes, or up to 2 hours for deeper flavor.

4.Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated beef in a single layer, cooking for about 2-3 minutes per side until browned and cooked through. Remove from heat and set aside.

5.In a separate non-stick skillet, fry the eggs sunny-side up over medium heat, cooking until the whites are set but the yolks remain runny, about 3-4 minutes. Season with salt and pepper.

6.To assemble the bibimbap bowls, divide the cooked jasmine rice among serving bowls. Top each bowl with a generous portion of the Korean BBQ beef, a scoop of kimchi, and a fried egg on top.

7.Garnish with chopped green onions and a sprinkle of sesame seeds. Serve immediately, allowing diners to mix the ingredients together before enjoying.