Kappa - How to make a bibimbap
Meat and meat sauce
100g / 3.5 ounces beef mince (or other cuts)
1 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp sugar – I used brown sugar
1/4 tsp minced garlic
Vegetables and other
250g (0.6 pounds) mildly seasoned spinach
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!)
100g (3.5 ounces) shiitake mushroom
120g (4.2 ounces) carrots (1 small)
1/2 tsp fine sea salt (1/4 tsp each will be used when cooking shiitake mushroom and carrots)
3 to 4 serving portions of steamed rice
3 or 4 eggs (depending on the serving portion)
Some cooking oil to cook the meat, mushroom, carrots and eggs – I used rice bran oil.
Korean seasoned seaweed, shredded (long thin cut)
Bibimbap sauce
2 Tbsp gochujang
1 Tbsp sesame oil
1 Tbsp sugar – I used raw sugar
1 Tbsp water
1 Tbsp roasted sesame seeds
1 tsp vinegar – I used apple vinegar
1 tsp minced garlic
NOTE
Other vegetable options – Daikon radish salad, Korean cucumber side dish, gosari and bellflower root
Feel free to check out my 3 other bibimbap sauces too!
If you want to learn more about Korean cooking ingredients, check my 30 essential Korean cooking ingredients list!
1 Tbsp = 15 ml
DIRECTIONS

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My boy got laid from cooking this for a ho, just remember it can be dangerous she might get attatched!!!\