Bibimbap

INGREDIENTS FOR BIBIMBAP (SERVES 3 TO 4)

MEAT AND MEAT SAUCE
100g (3.5 ounces) beef mince
1 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp sugar – I used brown sugar
1/4 tsp minced garlic

VEGETABLES AND OTHER
250g (0.6 pounds) mildly seasoned spinach
350g (0.8 pounds) mildly seasoned bean sprouts – (You don’t have to use them up if you think it’s too much but I love having lots of vegetables on my Bibimbap!)
100g (3.5 ounces) shiitake mushroom
120g (4.2 ounces) carrots (1 small)
1/2 tsp fine sea salt (1/4 tsp each will be used when cooking shiitake mushroom and carrots)
3 to 4 serving portions of steamed rice
Some cooking oil to cook the meat, mushroom, carrots and eggs – I used rice bran oil.
Korean seasoned seaweed, shredded (long thin cut)

BIBIMBAP SAUCE
2 Tbsp gochujang
1 Tbsp sesame oil
1 Tbsp sugar – I used raw sugar
1 Tbsp water
1 Tbsp roasted sesame seeds
1 tsp vinegar – I used apple vinegar
1 tsp minced garlic

DIRECTIONS

1. Prepare and cook ingredients as below.

– For meat, mix the beef mince with the meat sauce listed above. Marinate the meat for about 30 mins while you are working on other ingredients to enhance the flavour. Add some cooking oil into a wok and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it.

– Mix the Bibimbap sauce ingredients in a bowl.

– Rinse, peel and julienne the carrots. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the carrots on medium high to high heat for 2 to 3 mins.

-Clean/rinse the shiitake mushrooms and thinly slice them. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the mushrooms on medium high to high heat until they are all cooked. (It takes 2 to 3 mins.)

2. Put the rice into a bowl and add the meat, assorted vegetables, seasoned seaweed, Bibimbap sauce on top of the rice. 

3. Mix ingredients well and enjoy!

Recipe Found Here: https://mykoreankitchen.com/bibimbap-korean-mixed-rice-with-meat-and-assorted-vegetables/