Skillet Rice (Bibimbap)

Name: Skillet Rice (Bibimbap)
Yield: 6
Ingredients: 10 tablespoons sesame oil; 5 tablespoons soy sauce; 2 tablespoons sugar; 2 cloves garlic, minced; 8 ounces ground beef; 15 dried shiitake mushrooms; Kosher salt; 2 cups bean sprouts; 2 teaspoons gochugaru (Korean red chile pepper flakes); 1 bunch spinach; 1 tablespoon fish sauce; 1 tablespoon sesame seeds, plus more for garnish; 1 small zucchini, cut into 1/8-inch matchsticks; 1 medium carrot, cut into 1/8-inch matchsticks; 1/2 cup prepared kimchi, roughly chopped; 2 tablespoons gochujang (Korean red chile paste); 1 teaspoon rice vinegar; 5 cups cooked short-grain rice (about 1 1/2 cups uncooked), cooled to room temperature; 6 eggs; 1 sheet nori, cut into thin strips

Skillet Rice (Bibimbap) was pinched from <a href="http://www.cookingchanneltv.com/recipes/skillet-rice-bibimbap.html" target="_blank">www.cookingchanneltv.com.</a>

"This is a gorgeous dinner party dish - colorful vegetables topped with a burst of fried-egg yellow will impress any guest. Take care not to overcook the egg-you want it runny so that it coats the vegetables and crunchy rice with every bite...."

INGREDIENTS

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10 tablespoons sesame oil

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5 tablespoons soy sauce

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2 tablespoons sugar

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2 cloves garlic, minced

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8 ounces ground beef

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15 dried shiitake mushrooms

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Kosher salt

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2 cups bean sprouts

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2 teaspoons gochugaru (Korean red chile pepper flakes)

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1 bunch spinach

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1 tablespoon fish sauce

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1 tablespoon sesame seeds, plus more for garnish

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1 small zucchini, cut into 1/8-inch matchsticks

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1 medium carrot, cut into 1/8-inch matchsticks

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1/2 cup prepared kimchi, roughly chopped

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2 tablespoons gochujang (Korean red chile paste)

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1 teaspoon rice vinegar

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5 cups cooked short-grain rice (about 1 1/2 cups uncooked), cooled to room temperature

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6 eggs

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1 sheet nori, cut into thin strips

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