Bipimbap sauce ingredients
2 Tbsp gochujang
1 Tbsp sesame oil1 Tbsp sugar
1 Tbsp water
1 Tbsp roasted sesame seeds
1 tsp apple vinegar
1 tsp minced garlic
Vegetables and other ingredients
250 g spinach
350 g bean sprouts
100 g shiitake mushrooms
120 g carrots
1/2 tsp sea salt
3 cups steamed rice
3 eggs
Shredded seaweed
Meat and sauce ingredients
100 g ground beef
1 Tbsp soy sauce
1 Tbs sesame oil
1 tsp sugar
1/4 tsp minced garlic
Directions
To make this Korean rice bowl, start by mixing the ground beef with the soy sauce, sesame oil, sugar and minced garlic.
Marinate the meat for 30 minutes while you are working on other ingredients to enhance the flavor.
Add some cooking oil into a wok and cook the meat on medium high to high heat for three to five minutes, or until fully cooked.
Mix the Bibimbap sauce ingredients in a bowl.
Cook spinach and bean sprouts.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 two to three minutes.
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 two to three minutes.)
Make fried eggs. (While sunny side up is common, you can make them per your preference.)
Put the rice into a bowl and add the meat, assorted vegetables, seasoned seaweed, Bibimbap sauce and the egg on top.
Mix the ingredients well in the bowl and enjoy.