Bibimbap Bowl

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Rice:

3 cups water

1 1/2 cups short-grain or medium-grain rice, soaked in water for 30 minutes and drained (see Cook's Note)

Bibimbap Sauce:

3 tablespoons gochujang

3 tablespoons hot water 

1 tablespoon light brown sugar 

1 tablespoon toasted sesame oil 

1 tablespoon rice wine vinegar 

2 cloves garlic, grated 

Mushrooms:

3 tablespoons high-temp cooking oil

1 pound maitake or mixed mushrooms, trimmed and pulled apart or sliced 

Salt and pepper 

2 shallots, peeled and chopped

6 cloves garlic, chopped or grated

1/2 cup Shaoxing or fino sherry 

Asparagus:

2 tablespoons high-temp cooking oil

1 bundle white or rainbow or green asparagus, thinly sliced on a bias 

Salt and pepper 

Juice of 1 lemon or lime 

Protein:

2 tablespoons high-temp cooking oil

1 pound ground beef, pork or plant-based meat 

Salt and pepper 

1 tablespoon soy sauce or shoyu 

1 tablespoon toasted sesame oil 

1 tablespoon chili-garlic paste or sriracha 

Spinach or Chard:

1 tablespoon high-temp cooking oil

4 cloves garlic, grated or chopped 

1 pound stemmed spinach or chard 

Salt and pepper 

1 tablespoon toasted sesame oil 

3 tablespoons toasted sesame seeds 

Eggs:

2 tablespoons unsalted butter

4 large eggs 

Mung bean sprouts, for serving

Scallions, thinly sliced on bias