Bibimbap - Korean Mixed Rice with Meat and Assorted Vegetables
"How to make authentic Korean Bibimbap. It comes with to die for Bibimbap sauce!..."
INGREDIENTS
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100g (3.5 ounces) beef mince
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1 Tbsp soy sauce
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1 Tbsp sesame oil
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1 tsp sugar - I used brown sugar
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1/4 tsp minced garlic
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250g (0.6 pounds) mildly seasoned spinach
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350g (0.8 pounds) mildly seasoned bean sprouts – (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!)
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100g (3.5 ounces) shiitake mushroom
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120g (4.2 ounces) carrots (1 small)
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1/2 tsp fine sea salt (1/4 tsp each will be used when cooking shiitake mushroom and carrots)
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3 to 4 serving portions of steamed rice
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3 or 4 eggs (depending on the serving portion)
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Some cooking oil to cook the meat, mushroom, carrots and eggs – I used rice bran oil.
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Korean seasoned seaweed, shredded (long thin cut)
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2 Tbsp gochujang
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1 Tbsp sesame oil
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1 Tbsp sugar - I used raw sugar
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1 Tbsp water
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1 Tbsp roasted sesame seeds
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1 tsp vinegar - I used apple vinegar
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1 tsp minced garlic
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