Bibimbap - Korean Mixed Rice with Meat and Assorted Vegetables

Ingredients

• 100 g beef mince (or other cuts)
• 1 tbsp soy sauce
• 1 tbsp sesame oil (for meat marinade)
• 1 tsp brown sugar
• 1/4 tsp minced garlic (for meat marinade)
• 250 g spinach
• 350 g bean sprouts
• 100 g shiitake mushrooms
• 120 g carrots (about 1 small)
• 1/2 tsp fine sea salt (divided)
• 3 cups steamed rice
• 3 to 4 eggs
• Cooking oil (for cooking meat, mushrooms, carrots, and eggs)
• Toasted seasoned seaweed, shredded
• 2 tbsp gochujang
• 1 tbsp sesame oil (for sauce)
• 1 tbsp sugar
• 1 tbsp water
• 1 tbsp toasted sesame seeds
• 1 tsp vinegar
• 1 tsp minced garlic (for sauce)

Instructions

1. Mix the beef mince with soy sauce, 1 tbsp sesame oil, brown sugar, and 1/4 tsp minced garlic. Marinate for about 30 minutes.
2. In a small bowl, combine gochujang, 1 tbsp sesame oil, sugar, water, toasted sesame seeds, vinegar, and 1 tsp minced garlic to make the bibimbap sauce. Set aside.
3. Cook the spinach and bean sprouts according to your preferred method (blanch briefly and season lightly).
4. Peel and julienne the carrots. Heat some cooking oil in a wok over medium-high to high heat, add carrots and 1/4 tsp salt, and cook for 2 to 3 minutes.
5. Clean and thinly slice the shiitake mushrooms. Heat some cooking oil in a wok over medium-high to high heat, add mushrooms and 1/4 tsp salt, and cook for 2 to 3 minutes until cooked through.
6. Heat some cooking oil in a wok over medium-high to high heat and cook the marinated beef for 3 to 5 minutes until thoroughly cooked.
7. Fry the eggs sunny side up or to your preference.
8. Place steamed rice into serving bowls. Arrange the cooked meat, vegetables, shredded seaweed, and fried egg on top of the rice.
9. Drizzle bibimbap sauce over the bowl. Mix all ingredients together before eating and enjoy!