Bibimbap with Miso Soup and Kimchi

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 with Seasoned Vegetables, Gochujang Beef, and Fried Egg

1. Combine 3 tablespoons gochujang, 3 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon sugar, 3 minced garlic cloves, and 1 teaspoon grated ginger in a bowl; add the 1¼ lb thinly sliced sirloin, toss to coat, and marinate for at least 15 minutes. 5 min
2. Combine 2 cups rinsed short-grain rice and 2½ cups water in a medium saucepan, bring to a boil over high heat, then reduce to the lowest setting, cover, and cook for 15 minutes. 18 min
3. Remove the rice from heat and let it steam, covered, for 10 minutes; while it steams, prep the vegetables. 10 min
4. Timing-sensitive step. Heat ½ tablespoon neutral oil in a large skillet over medium-high; sauté the julienned carrots with a pinch of salt for 2 minutes until just tender, then transfer to a plate. 3 min
5. Timing-sensitive step. Add another ½ tablespoon oil to the same skillet; sauté the julienned zucchini with a pinch of salt for 2 minutes until just tender, then transfer to the plate. 3 min
6. Timing-sensitive step. Add another ½ tablespoon oil; sauté the sliced shiitake mushrooms with a pinch of salt for 3 minutes until golden and tender, then transfer to the plate. 4 min
7. Timing-sensitive step. Add the 6 oz bean sprouts and 4 oz baby spinach to the skillet with a pinch of salt; toss over medium-high heat for 1–2 minutes until just wilted, then transfer to the plate. 2 min
8. Timing-sensitive step. Increase heat to high, add the remaining ½ tablespoon oil, and cook the marinated beef in a single layer for 2–3 minutes per side until caramelized and cooked through; transfer to a plate. 6 min
9. Timing-sensitive step. In the same skillet over medium heat, fry the 4 eggs sunny-side up in a little oil until the whites are set but the yolks are still runny, about 3 minutes. 3 min
10. Divide the steamed rice among 4 bowls; arrange the carrots, zucchini, mushrooms, spinach and sprouts, and beef in separate sections over the rice, top each bowl with a fried egg, drizzle with the remaining 1 tablespoon sesame oil, and sprinkle with 2 teaspoons toasted sesame seeds. 4 min

Silky White Miso Soup with Tofu and Wakameside

1. Cut the 8 oz silken tofu into small ½-inch cubes and thinly slice the 2 scallions; set both aside. 4 min
2. Bring 4 cups water to a gentle simmer in a medium saucepan over medium heat, then whisk in 1½ teaspoons dashi powder until dissolved. 5 min
3. Add 1 tablespoon dried wakame to the dashi broth and let it rehydrate for 2 minutes, then reduce heat to low. 2 min
4. Timing-sensitive step. Place 3 tablespoons white miso paste in a small bowl, ladle in a few tablespoons of hot broth, and whisk until smooth; stir the dissolved miso back into the saucepan — do not boil. 2 min
5. Gently slide the tofu cubes into the soup and warm over low heat for 1–2 minutes until heated through. 2 min
6. Ladle the miso soup into 4 bowls and garnish each with the sliced scallions. 2 min

Napa Cabbage Kimchiside

1. Spoon the 12 oz napa cabbage kimchi straight from the jar into a small serving bowl and place it on the table cold alongside the bibimbap and miso soup.