The Food Lab Junior: A Bibimbap Recipe for All Ages
"With lots of mix-and-match options and tasks of varying difficulty levels, this bibimbap recipe is perfect for making with kids of all ages...."
INGREDIENTS
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For the Sauce:
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2 tablespoons (30ml) gochujang (see note)
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2 teaspoons (10ml) roasted sesame oil
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1 tablespoon (3g) toasted sesame seeds (gold, black, or a mix)
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2 teaspoons (10ml) honey
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2 teaspoons (10ml) rice vinegar (see note)
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For the Toppings:
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Roasted sesame oil, for sautéing and dressing as needed
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Toasted sesame seeds, as needed
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Minced garlic, as needed (optional)
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Thinly sliced scallions, as needed (optional)
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Soy sauce, as needed
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Kosher salt
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2 cups (about 5 ounces) soy bean or mung bean sprouts
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2 cups (about 3 ounces) packed fresh spinach leaves
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1 medium carrot, peeled, split in half lengthwise, and cut on a bias into thin slices
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1 kirby or Japanese cucumber (or 1/2 an American cucumber), peeled, split lengthwise, and cut into half moons
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4 ounces shiitake mushroom caps, thinly sliced
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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)
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2 teaspoons honey
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To Serve:
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4 cups cooked white short-grain rice
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Raw egg yolks or sunny-side up fried eggs, as desired
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