Korean Bibimbap


Meat and meat sauce – 100 g beef mince (3.5 ounces), (or other cuts) – 1 Tbsp soy sauce – 1 Tbsp sesame oil – 1 tsp brown sugar – 1/4 tsp minced garlic Vegetables and other – 250 g spinach (0.6 pounds) – 350 g bean sprouts (0.8 pounds),

– 100 g shiitake mushroom (3.5 ounces) – 120 g carrots (4.2 ounces, 1 small) – 1/2 tsp fine sea salt (1/4 tsp each will be used when cooking shiitake mushroom and carrots) – 3 cups steamed rice (3 to 4 serving portions ) – 3 eggs (3 or 4 depending on the serving portion) – Some cooking oil (to cook the meat, mushroom, carrots and eggs – I used rice bran oil)

– Some toasted 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 toasted sesame seed – 1 tsp vinegar - I used apple vinegar – 1 tsp minced garlic


Beef mince and meat sauce should be mixed. While you prepare other ingredients, marinate the meat for 30 minutes to enhance flavor.  

Cook beef in a wok with oil on medium-high heat. It takes 3–5 minutes to cook.  

Bowl the bibimbap sauce ingredients. Cook spinach and bean sprouts as directed.  

Trim and julienne carrots. Coat carrots with oil and 1/4 tsp fine sea salt in a wok over medium-high heat for 2–3 minutes.  

Wash and finely slice shiitake mushrooms. On medium high to high heat, sauté mushrooms in a pan with oil and 1/4 tsp fine sea salt until done. Takes 2–3 minutes.  

Cook fried eggs. Sunflower-side up is traditional, but you can make them yourself.  

Combine the rice, pork, vegetables, seasoned seaweed, bibimbap sauce, and egg in a bowl. Serve. Mix items in bowl and enjoy!  

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