Plum Kimchi Korean Bibimbap

Steps

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1. 1
   Heat a pan and stir-fry the beef, adding sugar to season as you cook.
   ▶ ≈1:35
2. 2
   Add a splash of soy sauce and continue cooking on low heat until the beef is fully cooked and flavorful. Taste partway through and adjust sweetness with more sugar if needed.
   ▶ ≈1:42
3. 3
   Bring a pot of water to a boil and briefly blanch the bean sprouts — just a quick dip, since they'll continue to soften with residual heat.
   ▶ ≈2:59
4. 4
   Blanch the spinach stems first since they take longer to cook, then add the leaves. Cook until softened to remove the bitter, metallic taste.
   ▶ ≈3:31
5. 5
   In another pan, fry an egg. Turn off the heat and let residual pan heat set the whites while keeping the yolk soft, then drain off excess oil before removing.
   ▶ ≈4:06
6. 6
   Cut the cooked spinach into bite-sized pieces once it's cooled a bit.
   ▶ ≈4:59
7. 7
   Scoop rice into a bowl and arrange the beef, bean sprouts, spinach, plum kimchi, and fried egg attractively on top.
   ▶ ≈5:21
8. 8
   Add a dollop of Korean chili paste and sprinkle a little sesame for extra aroma, if desired.
   ▶ ≈6:35
9. 9
   For a dolsot-style crispy texture, transfer the assembled bibimbap into a small pan, heat it, and drizzle a little sesame oil to crisp up the bottom layer of rice like a stone-pot bibimbap.
   ▶ ≈6:55