Pioneer Woman Bibimbap

Directions

• Marinate the beef: Mix 8 oz thinly sliced beef, 2 tablespoons soy sauce, 4 teaspoons sugar, 4 teaspoons sesame oil, 4 teaspoons mirin, 2 tablespoons scallions, 2 teaspoons garlic, 2 teaspoons sesame seeds, salt and pepper in a shallow dish. Cover it and refrigerate while you prep everything else.
• Cook the rice: Rinse 2 cups short grain rice in a fine mesh sieve until the water runs clear, then add it to a heavy saucepan with 2 cups water and 2 teaspoons salt. Bring it to a boil, stir once, turn the heat to low and cover for 15 to 20 minutes until tender.
• Blanch the spinach: Boil a medium pot of water, then cook 6 cups baby spinach for 30 seconds. Drain it, run it under cold water and squeeze out the excess water before mixing with 1 tablespoon scallions, 1 teaspoon garlic, sesame oil, sesame seeds, salt and pepper.
• Salt the zucchini: Lay 1 julienned medium zucchini on a plate in a single layer and sprinkle with salt. Let it sweat for 10 to 15 minutes, then squeeze out the excess water and toss with 1 tablespoon scallions, 1/2 teaspoon garlic, 1 teaspoon sesame oil and 1/2 teaspoon sesame seeds.
• Sauté the zucchini: Heat a large cast iron skillet over high heat and add 2 teaspoons avocado oil or ghee. Cook the zucchini mixture for only about 2 minutes until soft, then move it to a plate.
• Sauté the mushrooms: Wipe out the pan with a wet paper towel held in tongs, so the steam doesn't burn your fingers. Add more oil if needed, toss in 4 oz sliced shiitake mushrooms with salt and cook about 5 minutes until tender.
• Sauté the carrots: Wipe out the pan again, add oil if needed and cook the carrots with salt and pepper for 3 to 4 minutes. They should be tender-crisp, and cooking them last keeps their color from tinting the other vegetables.
• Cook the beef: Wipe out the pan once more, add oil if needed and dump in the beef with all of its marinade. Sauté until it's no longer pink, and watch it closely because thin slices overcook fast.
• Make the sauce: Whisk gochujang, sugar, toasted sesame oil and soy sauce in a small bowl. Keep whisking until the sugar dissolves.
• Assemble the bowls: Spoon hot rice into a bowl, top it with some bibimbap sauce and set a fried egg in the middle. Arrange the vegetables, beef and kimchi around the egg, then stir everything together just before eating.