Bibimbap (Korean Mixed Rice with Meat and Assorted Vegetables)

mykoreankitchen.com

Ria Mojica

subheading: Meat and meat sauce:

100 g beef mince (3.5 ounces), (or other cuts)

1 Tbsp soy sauce

1 Tbsp sesame oil

1 tsp sugar , I used brown sugar

¼ tsp minced garlic

subheading: Vegetables and other:

250 g spinach (mildly seasoned) (0.6 pounds)

350 g bean sprouts (mildly seasoned) 0.8 pounds, You don’t have to use them up if you think it’s too much but I love having lots of vegetables on my Bibimbap!

100 g shiitake mushroom (3.5 ounces)

120 g carrots (4.2 ounces, 1 small)

½ tsp fine sea salt (¼ 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 roasted seasoned seaweed shredded (long thin cut)

Bibimbap sauce - The below sauce might be only enough for 3 servings if you like eating it spicy.

2 Tbsp gochujang

1 Tbsp sesame oil

1 Tbsp sugar - I used raw sugar

1 Tbsp water

1 Tbsp toasted sesame seeds

1 tsp vinegar - I used apple vinegar

1 tsp minced garlic

Directions at mykoreankitchen.com

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