Bibimbap비빔밥

Video

Ingredients

• 3 cups cooked short-grain rice
• 8 oz (230 g) thinly sliced beef
• 1½ tbsp soy sauce, 2 tsp sugar, 2 tsp sesame oil, 2 tsp rice wine, 1 tsp minced garlic (beef marinade)
• 8 oz (230 g) mung bean sprouts
• 1 bunch spinach
• 2 small cucumbers, sliced and salted briefly
• 4 oz (115 g) mushrooms, thinly sliced
• 2 carrots, julienned
• Minced garlic, chopped scallion, sesame oil, sesame seeds and salt, for seasoning the vegetables
• 4 eggs, fried sunny-side up, optional
• 4 tbsp gochujang, 2 tsp sugar, 1 tbsp sesame oil, 1 tbsp water (bibimbap sauce)

Steps

1. 1Marinate the beef in the soy sauce, sugar, sesame oil, rice wine and garlic for about 20 minutes, then sauté over high heat until cooked.
2. 2Blanch the bean sprouts and spinach separately, then season each with garlic, sesame oil, sesame seeds and salt.
3. 3Salt the sliced cucumber for 10–15 minutes, squeeze out the excess liquid, then season the same way.
4. 4Sauté the mushrooms and carrots separately, seasoning with a little salt and pepper.
5. 5Mix the gochujang, sugar, sesame oil and water into a sauce.
6. 6Layer rice in a bowl, arrange each vegetable and the beef in sections on top, drizzle with sesame oil, and top with a fried egg. Serve with the sauce and mix everything together just before eating.