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Bibimbap! (Korean Rice Bowl)
Ingredients
  • 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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