Ground Beef Bibimbap

• 2 tablespoons gochujang
• 1 teaspoon toasted sesame oil
• 3 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 pound lean ground beef
• 1 teaspoon avocado oil
• 8 ounces shiitake mushrooms
• 3 cloves garlic
• 1 teaspoon ginger
• 1 cup carrot
• 5 ounces baby spinach
• 4 large eggs
• sesame seeds (optional)
• 3 cups cooked white rice (or brown rice)
• mixed greens (optional)

Instructions

1. Whisk together the gochujang, toasted sesame oil, low sodium soy sauce, and rice vinegar in a small bowl to make the sauce; set aside.
2. Heat a large skillet over medium-high heat. Add the ground beef and break it into small pieces. Cook, stirring occasionally, until mostly cooked through, about 5 minutes. Drain off any excess liquid.
3. Add the sliced shiitake mushrooms, chopped garlic, and grated ginger to the pan with the beef. Cook until the mushrooms release their liquid, about 5 minutes.
4. Add the grated carrots and baby spinach to the skillet and cook until the spinach is wilted, about 3 minutes.
5. Stir the prepared gochujang sauce into the beef and vegetable mixture until evenly combined. Remove the pan from the heat.
6. Meanwhile, heat the avocado oil in a large nonstick skillet over medium-low heat. Once hot, crack the eggs into the skillet, cover, and cook until the whites are set, 4–6 minutes. Remove from heat.
7. To assemble, divide the cooked rice and mixed greens among 4 bowls. Top each with the beef and vegetable mixture and a fried egg. Garnish with sesame seeds and serve with extra gochujang if desired.