Name: Bibimbap
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 0.8 lb Ground beef; 4 Eggs; 10 oz Fresh spinach; 8 oz Bean sprouts; 2 Carrots; 1 Zucchini; 4 oz Shiitake mushrooms; 3 tbsp Gochujang; 4 cloves Garlic; 1 tbsp Rice vinegar; 2 cups Short-grain rice; 1 cups Kimchi; 3 tbsp Soy sauce; 3 tbsp Sesame oil; 1 tbsp Sesame seeds; 2 tbsp Sugar; 1 tsp Salt; 2 tbsp Vegetable oil

Bibimbap

Rice topped with seasoned vegetables, beef, a fried egg and gochujang sauce. Mix it all together and eat.

How many people are eating

Written for 4. Everything below is scaled to 4.

What goes on the list — untick anything you have

0.8 lb Ground beef(or thin-sliced ribeye)
4 Eggs
10 oz Fresh spinach
8 oz Bean sprouts(produce section; or skip and double the spinach)
2 Carrots
1 Zucchini
4 oz Shiitake mushrooms(or white mushrooms)
3 tbsp Gochujang(Korean red pepper paste, in the Asian aisle at Walmart or an Asian market; or sriracha with a little miso)
4 cloves Garlic
1 tbsp Rice vinegar
2 cups Short-grain rice(Calrose or sushi rice)
1 cups Kimchi(optional, refrigerated near the tofu)
3 tbsp Soy sauce· most people have this
3 tbsp Sesame oil· most people have this
1 tbsp Sesame seeds· most people have this
2 tbsp Sugar· most people have this
1 tsp Salt· most people have this
2 tbsp Vegetable oil· most people have this

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 50 minutes

Rinse the rice until the water runs mostly clear, then cook it.
Make the sauce: stir the gochujang, 1 tbsp sesame oil, 1 tbsp sugar, the rice vinegar, 1 tsp sesame seeds and 1 tbsp water until smooth.
Season the beef: mix it with 2 tbsp soy sauce, 1 tbsp sugar, 2 minced garlic cloves and 1 tsp sesame oil. Brown it in a skillet over medium-high for 5 minutes until cooked through. Set aside.
Bring a pot of salted water to a boil. Blanch the bean sprouts for 2 minutes and the spinach for 30 seconds, then rinse both in cold water and squeeze the spinach dry. Toss each with a pinch of salt, a little sesame oil and a little minced garlic.
Cut the carrots and zucchini into matchsticks and slice the mushrooms. In the skillet with a little vegetable oil, cook each one separately over medium-high for 2 to 3 minutes with a pinch of salt; add the last 1 tbsp soy sauce to the mushrooms.
Fry the eggs sunny side up in the rest of the vegetable oil, so the yolks stay runny.
Fill bowls with rice, arrange the vegetables and beef in separate piles around the top, and put an egg in the middle. Sprinkle with sesame seeds and serve with the sauce and kimchi on the side.
At the table, spoon in as much sauce as you like and mix everything together before eating.

Amounts are on the list above — they change with the number of people; the steps do not.