Simplified Beef Bibimbap Bowls

Using store-bought or pre-cooked rice, set aside to cool.

Rinse the mung bean sprouts and spinach under cold running water.

In a large pot of boiling water, blanch the mung bean sprouts for 5 minutes. Use a slotted spoon to transfer them to a colander to drain.

Blanch the spinach in the same pot for 1 minute, and transfer to a separate colander to drain.

Squeeze excess water from both the bean sprouts and spinach.

Separately season the bean sprouts and spinach with salt, 1 teaspoon of sesame oil each, and half of the minced garlic. Toss to combine.

In a skillet over medium-high heat, add the vegetable oil and julienned carrots. Stir-fry for 1 minute, until tender but still a little crunchy. Remove from the pan and set aside.

Turn up the heat to high, add the ground beef to the pan, and brown while breaking up into smaller pieces. Stir in the soy sauce.

In a separate skillet, cook the eggs sunny side up, leaving the yolks runny.

To serve, divide the cooked rice among four bowls and top with the beef, seasoned spinach, seasoned bean sprouts, cooked carrots, kimchi, and an egg. Serve with a dollop of gochujang and a sprinkle of toasted sesame seeds.