Bibimbap

Name: Bibimbap
Cuisine: korean
Ingredients: 2 cups (400g) short-grain rice; 200g ground beef; 1 medium carrot, julienned; 1 small zucchini, julienned; 100g bean sprouts; 4 shiitake mushrooms, sliced; 4 eggs; 2 tbsp gochujang (Korean red pepper paste); 2 tbsp sesame oil; 1 tbsp soy sauce; 1 tsp sugar; 1 tsp minced garlic; 1 tbsp toasted sesame seeds (optional)

MBG-eligible

Ingredients

2 cups (400g) short-grain rice
200g ground beef
1 medium carrot, julienned
1 small zucchini, julienned
100g bean sprouts
4 shiitake mushrooms, sliced
4 eggs
2 tbsp gochujang (Korean red pepper paste)
2 tbsp sesame oil
1 tbsp soy sauce
1 tsp sugar
1 tsp minced garlic
1 tbsp toasted sesame seeds (optional)

Instructions

1Cook the rice in a rice cooker or pot until fluffy; keep warm.
2Season the ground beef with 1 tbsp soy sauce, 1 tsp sugar, and 1 tsp minced garlic, then stir‑fry in 1 tbsp sesame oil until browned.
3Separately stir‑fry the carrot, zucchini, bean sprouts, and shiitake mushrooms each with a pinch of salt and a drizzle of sesame oil until just tender.
4Fry each egg sunny‑side up in a non‑stick pan; keep the yolk runny.
5Assemble bowls: place a mound of rice, arrange each vegetable and the beef around the rice, and top with a fried egg.
6Serve with gochujang on the side; mix everything together before eating and garnish with toasted sesame seeds.

Source: llm-generated