Bibimbap

Takes 60 minutes | Serves 4 |

Ingredients

3 cups short grain rice
225 g thinly sliced tender beef
1.5 tablespoons soy sauce
2 teaspoons sugar
2 teaspoons sesame oil
2 teaspoons rice wine
2.5 teaspoons minced garlic
1 tablespoon chopped scallion
some pepper
225 g mung bean sprouts
225 g spinach
140 g cucumbers
115 g mushrooms
140 g carrots
some sesame seeds
some salt
4 eggs
some cooking oil
4 tablespoons gochujang
1 tablespoon water

Steps

Preparation

• Cook the rice without soaking, using slightly less water than usual for drier rice.

Meat

• Cut beef into thin 2-inch strips. Mix with soy sauce, sugar, sesame oil, rice wine, scallion, garlic, sesame seeds, and pepper. Marinate for 20 minutes. Sauté in a skillet for 2-3 minutes over high heat.

Vegetables

• Blanch bean sprouts for 1 minute, shock in cold water, drain. Toss with garlic, sesame oil, sesame seeds, and salt.
• Blanch spinach until wilted, shock in cold water, squeeze out water, chop. Toss with scallion, garlic, sesame oil, sesame seeds, and salt.
• Slice cucumbers, salt for 10-15 minutes, squeeze out liquid. Toss with scallion, garlic, sesame oil, sesame seeds.
• Thinly slice mushrooms and carrots. Sauté each in oil for 1-2 minutes, season with salt.

Bibimbap Sauce

• Mix gochujang, sugar, sesame oil, and water. Adjust sugar to taste.

Assembly

• Fry eggs to your liking. Place warm rice in bowls, top with vegetables, beef, and egg. Sprinkle with sesame seeds and drizzle with sesame oil. Serve with Bibimbap Sauce.