Kid-Friendly Bibimbap (The Food Lab Junior)

seriouseats.com

Patty Turner Afton

subheading: For the Sauce:

2 tablespoons (30ml) gochujang (see notes)

2 teaspoons (10ml) roasted sesame oil

1 tablespoon (3g) toasted sesame seeds (gold, black, or a mix)

2 teaspoons (10ml) honey

2 teaspoons (10ml) rice vinegar (see notes)

subheading: For the Toppings:

Roasted sesame oil, for sautéing and dressing as needed

Toasted sesame seeds, as needed

Minced garlic, as needed (optional)

Thinly sliced scallions, as needed (optional)

Soy sauce, as needed

Kosher salt

2 cups (about 5 ounces) soy bean or mung bean sprouts

2 cups (about 3 ounces) packed fresh spinach leaves

1 medium carrot, peeled, split in half lengthwise, and cut on a bias into thin slices

1 kirby or Japanese cucumber (or ½ an American cucumber), peeled, split lengthwise, and cut into half moons

4 ounces shiitake mushroom caps, thinly sliced

4 ounces ground beef or thinly sliced beef (such as beef you’d find for shabu shabu or bulgogi at an Asian supermarket, thinly sliced Philly cheesesteak beef)

2 teaspoons honey

subheading: To Serve:

4 cups cooked white short-grain rice

Raw egg yolks or sunny-side up fried eggs, as desired

Directions at seriouseats.com

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