Korean Bibimbap

Serving: 4


1 lb ground beef (3.5 ounces)
2 Tbsp soy sauce
2 Tbsp sesame oil
2 tsp sugar - I used brown sugar
1 tsp minced garlic
10 oz spinach (mildly seasoned)
12 oz bean sprouts – (mildly seasoned) 0.8 pounds
1 cup shiitake mushroom
2 small carrots shredded
Himalayan sea salt
3 cups steamed rice (3 to 4 serving portions )
3 eggs (3 or 4 depending on the serving portion)
Cooking oil
Some Korean seasoned seaweed shredded (long thin cut)
4 Tbsp gochujang (for bibimbap sauce)
2 Tbsp sugar - I used raw sugar (for bibimbap sauce)
2 Tbsp water (for bibimbap sauce)
1 Tbsp roasted sesame seeds (for bibimbap sauce)
2 tsp vinegar - I used apple cider vinegar (for bibimbap sauce)
2 tsp minced garlic (for bibimbap sauce)


Prepare and cook ingredients as below.

For meat, mix the ground beef with the soy sauce, sesame oil, sugar and minced garlic. Marinate the meat for about 30 mins while you are working on other ingredients to enhance the flavor. Add some cooking oil into a wok and cook the meat on medium-high to high heat. It takes about 3 to 5 mins to thoroughly cook it.

Mix the Bibimbap sauce ingredients in a bowl.

Lightly saute spinach and bean sprouts separately. Season with salt
Rinse, peel and julienne the carrots. Add some cooking oil and 1/4 tsp of salt in a wok and cook the carrots on medium-high to high heat for 2 to 3 mins.
Clean/rinse the shiitake mushrooms and thinly slice them. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the mushrooms on medium-high to high heat until they are all cooked. (It takes 2 to 3 mins)

Make fried eggs.

Put the rice into a bowl and add the meat, assorted vegetables, seasoned seaweed, Bibimbap sauce and the egg on top of the rice. Serve it.