Korean Bibimbap with Beef and Vegetables

Ingredients

• 3 cups short-grain white rice, rinsed
• 1 pound ground beef, lean
• 2 medium carrot, julienned
• 4 cups spinach, fresh, chopped
• 8 ounces shiitake mushrooms, sliced
• 2 cups bean sprouts, fresh
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 5 eggs, fried or cooked to preference
• 2 tablespoons gochujang, Korean chili paste
• 2 tablespoons sesame seeds

Instructions

1. 1

   Cook the rice according to package instructions. Set aside and keep warm.

2. 2

   In a large skillet or wok, cook the ground beef over medium-high heat, breaking it up as it cooks, until no longer pink, about 5-7 minutes. Drain any excess fat.