4 servings
Bibimbap
Ingredients
- 1 Tbsp soy sauce
- 1.5 Tbsp sesame oil
- 1 tsp sugar
- 1.25 tsp garlic, minced
- .5 tsp salt
- 2 tsp sesame seeds, roasted
- 100 g beef
- 1 carrot, julienned
- Oyster/dried shiitake mushrooms
- Spinach
- Bean sprouts
- 2 tsp spring onion, finely chopped
- 4 eggs
- Rice
- Seasoned seaweed
Instructions
- Mince and marinate beef in 1 Tbsp soy sauce, 1/2 Tbsp sesame oil, 1 tsp sugar, and 1/4 tsp garlic.
- Make bibimbap sauce (recipe below).
- Boil salted water and blanch bean sprouts. Drain and run under cold water. Squeeze to remove excess water. Cut into pieces.
- Mix with 1 tsp spring onion, 1/2 tsp garlic, 1/4 tsp salt, 1 tsp sesame seeds, and 1/2 tbsp sesame oil.
- Repeat steps 3-4 with spinach.
- Add cooking oil and salt into pan. Cook carrots on high for 2-3 minutes.
- Repeat step 6 with the mushrooms.
- Cook marinated beef.
- Make sunny side up eggs.
- Plate and serve; top with bibimbap sauce.
Bibimbap Sauce
Ingredients
- 2 Tbsp gochujang
- 1/2 Tbsp sesame oil
- 1 Tbsp sugar
- 1 Tbsp water
- 1 Tbsp sesame seeds
- 1 tsp vinegar
- 1 tsp minced garlic
Instructions
- Mix.