
INGREDIENTS
3 cups short grain rice - I used Sushi rice 500g beef - I used fillet - ribeye/sirloin would be a good choice, too 250g shitake mushrooms - if using dried ones soak for 2 hours 500g soybean or mung bean sprouts 100g Chinese Spinach - I chopped this coursely 1 cucumber - sliced thickly 2 med carrots - julienned 2 sm zucchinis - I didnt add this in this instant 2 cups boiled gosan (fernbrake) - I ommitted this as unavailable 5 tsp garlic, minced 2/3 scallions, diced soy sauce sesame oil roasted sesame seeds salt & pepper canola oil 2 - 4 eggs - allocate 1 egg per serving **other ingredients that may be added to Bibimbap are : kimchi; sauté sliced onion; Chinese wood-ear fungus (soakes, shreeded & sauté) BIBIMBAP SAUCE

Bibimbap Sauce …. 2 Tbsp gochujang + 1 Tbsp sesame oil + 1 Tbsp sugar + 1 Tbsp water + 1 Tbsp roasted sesame seeds + 1 tsp Vinegar + 1 tsp minced garlic …. mix everything together and set aside

Mise-en-Place of ingredients required to assemble Bibimbap bowl … from top, clockwise …Shitake Mushrooms; Mung Bean Sprouts; Julienned Carrots; Minced Garlic; Cucumber; Chinese Spinach (Bayam) …& in middle : Bibimbap Sauce
METHODS :
- Cook the rice in a rice cooker … use a little less water than per package instructions as rice for Bibimbap should be a little drier than normal for best results.

2. Beef – sliced into 2″ strips and marinate with … 1 Tbsp soy sauce + 2 tsp sugar + 2 tsp sesame oil + 2tsp rice wine + 1 Tbsp chopped scallion + 1 tsp minced garlic + 1/2 tsp sesame seeds + pinch pepper …for 30 minutes

3. Sauté marinaded beef in a heated pan with 1 tsp sesame oil for 2 – 3 minutes over high heat

4. I added dried Shitake Mushrooms since fernbrake is unavailable here …which I soaked and then sliced thickly and then sauté it in pan heated with 1 tsp sesame oil + some minced garlic

5. I used Mung Bean Sprouts here but ideally, Soy Bean Sprouts is the choice … blanch it in a pot of boiling water with 1 tsp salt added … drain quickly then shock in cold water to stop cooking process …drain then toss in mixture of 1 tsp minced garlic + 2 tsp sesame oil + 1/2 tsp sesame seeds + salt & pepper to taste

6. Chinese Spinach (bayam) is best for Korean recipes but if unavailable, you may use the regular Spinach … I chopped it coursely then sauté it in pan heated up with 1 tsp sesame oil + 1 tsp minced garlic then dish out and toss in 1/2 tsp sesame seeds + some pepper & salt to taste

7. Slice cucumber in half lengthwise and then thickly slice crosswise …sprinkle with some salt and sed aside for 10 minutes …squeeze out excess liquid then toss with mixture of 1 tsp sesame oil + 1/2 tsp minced garlic + 1/2 tsp sesame seeds + 1 Tbsp scallion

8. Blanched julienned carrots in salted water then toss in mixture of 1tsp sesame oil + 1/2 tsp sesame seeds + 1/2 tsp minced garlic + salt & pepper to taste

9. Allocate 1 sunny side up egg per serving/bowl

10. Normally, in a Korean Restaurant, Bibimbap is served in individual bowl – traditionally would be in a stone bowl, heated until very hot then add 1 Tbsp sesame oil and rice and cook rice for several minutes until rice sizzles – but here, you see that I served up in a medium sized ceramic caserole dish which I heated in oven till very hot, laced hot dish with sesame oil then scooped in the rice and allow it to sizzle for a while in the oven and then nicely arrange each of the ingredients in circular direction atop the rice then drizzle a little sesame oil over, top with the sunny side up egg(s) and i drizzled the Bibimbap sauce around and serve up!

11. Mix the ingredients well in the bowl and Bon Appetite! 🍴🍷