Bibimbap

Ingredients

For the meat and meat sauce:

• 100 g minced beef
• 1 tbsp. soy sauce
• 1 tbsp. sesame oil
• 1 tsp. brown sugar
• 1/4 tsp. minced garlic

For the vegetables:

• 250 g spinach
• 350 g bean sprouts
• 100 g shiitake mushrooms
• 6 cups water
• 1 small carrot
• 2 tsp. salt
• Toasted seasoned seaweed (shredded)

Bibimbap sauce:

• 2 tbsp. gochujang sauce
• 1 tbsp. sesame oil
• 1 tbsp. sugar
• 1 tbsp. water
• 1 tbsp. toasted sesame seeds
• 1 tsp. vinegar
• 1 tsp. minced garlic

Other:

• 3 cups steamed rice
• 3 eggs
• Cooking oil

Steps

For the meat, meat sauce, and bibimbap sauce:

1. Mix minced beef with the meat sauce ingredients.
2. Marinate for ~30 mins while doing the rest.
3. In a wok, add cooking oil and cook meat on medium-high to high heat for about 3–5 minutes.
4. In a bowl, mix bibimbap sauce ingredients.

For the spinach and bean sprouts:

1. Trim any spinach roots and wash thoroughly in cold water. Boil water and add 1 tsp. salt.
2. Plunge spinach for 30 seconds and bean sprouts for 1–2 mins.
3. Drain boiled water and run cold water over the vegetables.
4. Squeeze vegetables to remove excess water.
5. Chop spinach into 2–3 pieces.
6. Add minced garlic, 1/4 tsp. salt, roasted sesame seeds, sesame oil and mix (with hands).

For the carrots and shiitake mushrooms:

1. Rinse, peel, and julienne carrots.
2. In a wok, add cooking oil and 1/4 tsp. salt. Cook carrots on medium-high to high heat for 2–3 mins.
3. Clean and rinse shiitake mushrooms and slice thinly. Cook in the same way as the carrots.

Final steps:

1. Fry eggs to your preference (I like sunny side up!).
2. In a bowl, put in steamed rice. Add the meat, vegetables, seasoned seaweed, bibimbap sauce, and egg.
3. Mix and enjoy!

Sources

• My Korean Kitchen
• The Woks of Life