Bibimbap

Ingredients:

4 oz ground beef

Marinade:
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp brown sugar
2 garlic cloves, minced
1/2 lb spinach
2-3 cloves garlic, minced
Salt, to taste
Roasted sesame seeds
2 tsp sesame oil
3/4 lb bean sprouts
4 oz shiitake mushrooms, sliced
1 carrot, julienne
1/2 tsp salt
3 cups steamed rice
3 eggs, fried
Seasoned Korean seaweed

Sauce:
2 tbsp gochujang
1 tbsp sesame oil
1 tbsp sugar
1 tbsp water
1 tbsp roasted sesame seeds
1 tsp apple cider vinegar
1 clove garlic, minced

Instructions:

Mix ground beef with all marinade ingredients and let sit for at least 30 minutes to marinade. Chop up veggies and prepare other ingredients.

Heat up a wok on medium high heat, and brown meat.

Mix together the sauce ingredients and set aside.

Rinse the beansprouts and spinach separately. Boil water and add 1 tsp of salt. Cook spinach for 30 seconds and then remove spinach immediately. Rinse with cold water and squeeze out excess moisture. Add the sesame seeds, oil and garlic to taste.

Do the same with the beansprouts, cook for 1-2 minutes, remove and rinse. Toss with seasonings.

Cook the carrots in a wok on medium high heat for 2-3 minutes. Clean out wok and fry eggs according to taste. Clean out the wok and cook the shiitake mushrooms until softened, about 2-3 minutes.

Place the cooked rice in a bowl, then add the meat, veggies, seasoned seaweed, bibimbap sauce and egg. Serve

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