Bibimbap

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Patty Turner Afton

subheading: To Marinate the Beef:

9 ounces (250g) ground beef

2 tablespoons Yangjo ganjang soy sauce

1 ½ tablespoons (23g) granulated sugar

A drop of toasted sesame oil

Freshly ground black pepper

1 teaspoon minced garlic, about 1 clove

subheading: For the Radish Kimchi:

10 ½ ounces (300g) Korean Moo radish, peeled and julienned 1mm thick

¼ teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

1 ½ teaspoons gochugaru (Korean chile flakes)

1 ½ teaspoons minced garlic, about 3 medium cloves

½ teaspoon saeujeot (salted shrimp condiment)

1 teaspoon maesil (plum) syrup

2 pinches ground ginger powder

1 spring onion, sliced ¼-inch thick crosswise

1 teaspoon ground toasted sesame seed powder (see note)

subheading: For the Spinach:

10 ½ ounces (300g) fresh spinach (not baby spinach), washed well of any grit or sand

1 teaspoon minced garlic, about 2 medium garlic cloves

Diamond Crystal kosher salt, to taste

2 teaspoons (10ml) yangjo ganjang soy sauce

2 teaspoons (10ml) toasted sesame oil

1 teaspoon ground toasted sesame seeds (see note)

subheading: For the Beansprouts:

7 ounces (200g) mung bean sprouts

½ teaspoon yangjo ganjang soy sauce

Diamond Crystal kosher salt, to taste

1 teaspoon (5ml) toasted sesame oil

1 teaspoon minced garlic, about 1 clove garlic

1 teaspoon ground toasted sesame seeds (see note)

subheading: For the Carrots:

7 ounces (200g) carrots (about 2 medium carrots), peeled and julienned 3mm thick

Diamond Crystal kosher salt, to taste

1 tablespoon (15ml) perilla oil

2 tablespoons (30ml) water

subheading: For the Squash:

9 ounces (250g) summer squash or zucchini, cut into ¼-in-thick strips

1 teaspoon (5ml) saeujeot (salted shrimp condiment)

1 tablespoon (15ml) perilla oil

1 teaspoon minced garlic, about 2 medium cloves

1 teaspoon ground toasted sesame seeds (see note)

subheading: For the Shiitake Mushrooms:

7 ounces (200g) shiitake mushrooms, stemmed and thinly sliced

¼ cup (60ml) water

1 tablespoon (15ml) perilla oil

1 tablespoon (15ml) yanjo ganjang soy sauce

1 teaspoon minced garlic, about 2 medium cloves

Freshly ground black pepper

subheading: For the Rice:

2 cups sushi rice (14 ounces; 400g)

subheading: To Finish and Serve:

3 tablespoons (45ml) vegetable oil, divided

Marinated beef

4 large eggs

Kosher salt and gochujang (red pepper paste), for serving

Toasted sesame oil, for drizzling

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