Bibimbap Bowls with Fried Egg

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Bibimbap Bowls

1. Thinly slice the 3 scallions, mince the 4 garlic cloves, and grate 1 teaspoon fresh ginger; set aside separately. 5 min
2. In a small bowl, toss the 2 Persian cucumbers (thinly sliced) with 2 tablespoons rice vinegar and ¼ teaspoon kosher salt; set aside to quick-pickle. 3 min
3. In a second small bowl, whisk together 3 tablespoons gochujang, 1 tablespoon honey, 1 tablespoon sesame oil, and 1 tablespoon water to make the sauce; set aside. 2 min
4. In a third bowl, stir together 3 tablespoons low-sodium soy sauce, 1 tablespoon sesame oil, 1 teaspoon granulated sugar, half the minced garlic, and the grated ginger to make the beef seasoning. 2 min
5. Heat 2 tablespoons neutral oil in a large skillet over medium-high; add the 8 oz pre-shredded carrots and sauté 3 minutes until just tender, then push to the side of the pan. 3 min
6. Timing-sensitive step. Add the remaining minced garlic to the cleared side of the pan and cook 30 seconds, then stir in the 10 oz thawed and squeezed-dry frozen spinach and 4 oz rinsed bean sprouts; toss everything together for 1 minute and transfer the vegetables to a plate. 2 min
7. Timing-sensitive step. Add the 1¼ lb ground beef to the same skillet over medium-high and cook, breaking it up, for 6–7 minutes until browned and cooked through. 7 min
8. Timing-sensitive step. Pour the beef seasoning over the cooked beef and stir to coat; cook 1 more minute until the sauce is absorbed, then remove from heat.
9. Heat the 2 microwavable white rice pouches per package instructions (about 90 seconds each) and divide the rice among 4 bowls. 4 min
10. Arrange the seasoned beef, sautéed carrots, spinach and bean sprouts, and pickled cucumbers in sections over the rice in each bowl; top with a fried egg, drizzle with gochujang sauce, and scatter with 2 tablespoons toasted sesame seeds and the sliced scallions. 4 min

Fried Eggsside

1. Timing-sensitive step. Heat 1 tablespoon neutral oil in a non-stick skillet over medium heat; crack all 4 eggs into the pan, season with ¼ teaspoon kosher salt and ⅛ teaspoon freshly ground black pepper, and fry 3–4 minutes until the whites are set and edges are crispy but yolks are still runny. 4 min