Bibimbap! (Korean Rice Bowl)

recipetineats.com

Kathleen Milburn Weeks

4 cups cooked white rice , preferably short grain (Note 1)

4 eggs

2 tsp sesame seeds

subheading: KOREAN BEEF & MARINADE:

250 g/8oz beef tenderloin or thick steak , very finely sliced (subs, Note 2)

¼ green apple , grated using box grater (Note 3)

3 garlic cloves , minced

1 tbsp soy sauce , light or all purpose (Note 4)

1 tbsp honey (or brown sugar)

2 tsp sesame oil , toasted (Note 9)

subheading: VEGETABLES:

2 carrots , large, cut into 5 x 0.5cm/2 x 1/5" batons

2 zucchini , large, cut into 5 x 0.5cm/2 x 1/5" batons

1 bunch of spinach , cut into 5cm/2" lengths

8 dried shiitake mushrooms , large (Note 5)

4 cups bean sprouts

2 tsp garlic , minced (3 cloves)

8 tsp vegetable oil , separated

½ tsp salt

1.5 tsp soy sauce , light or all purpose (Note 4)

¼ tsp fish sauce (sub soy)

¼ tsp white sugar

Sesame oil , toasted (Note 9)

subheading: BIBIMBAP SAUCE:

4 tbsp gochujang paste (Note 6)

2 tbsp mirin (Note 7)

2 tbsp rice vinegar (Note 8)

1.5 tsp soy sauce (Note 4)

3 tsp white sugar

1 garlic clove , finely grated

2.5 tsp sesame oil , toasted (Note 9)

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