The Easiest One-Pot Bibimbap Ever

Steps

1. 1
   Rinse the rice about three times, then soak it in cold water for at least 30 minutes.
2. 2
   While the rice soaks, mix soy sauce, mirin, chicken bouillon powder, and water together to make the seasoned cooking liquid.
3. 3
   Prep the vegetables: chop the garlic, julienne the carrot and zucchini, thinly slice the mushrooms, and rinse the soybean sprouts and spinach.
4. 4
   Heat oil in a pot over medium heat, add the ground beef in a flat layer, season with salt, and sear for about 2 minutes until browned on the bottom.
5. 5
   Break up the beef, add the garlic (and green onions if using), and sauté for another 1-2 minutes until fragrant.
6. 6
   Add the drained soaked rice and stir for about 1 minute to let the grains absorb the flavors.
7. 7
   Pour in the seasoned liquid, stir while scraping up any browned bits from the bottom, until it comes to a boil.
8. 8
   Reduce to low heat, arrange the carrot, zucchini, mushrooms, soybean sprouts, and spinach on top of the rice, cover, and simmer for about 15 minutes.
9. 9
   Turn off the heat and let it rest, covered, for another 10 minutes without lifting the lid, to finish cooking the rice.
10. 10
    Open the lid, drizzle with sesame oil, and mix everything together well.
11. 11
    Serve topped with a fried egg if desired, along with gochujang or soy sauce for seasoning.