Following our seasoned spinach and seasoned bean sprouts posts, we are finally ready for bibimbap – korean mixed rice with meat and vegetables – a very popular korean dish. They are usually served in a sizzling hot stone pot which often gives the bottom layer of rice a nice golden crust.

What You Need:

Bibimbap sauce

• 2 tablespoon gochujang
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• 1 tablespoon water
• 1 tablespoon roasted sesame seed
• t teaspoon vinegar
• 1 tsp minced garlic

Toppings

• 100g seasoned spinach
• 100g seasoned bean sprouts
• 100g shiitake mushroom
• 100g carrots
• 1 teaspoon grond salt
• 4 servings of steamed rice
• 1 egg
• 100g minced beef

Marinate for meat

• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1/4 minced garlic

What To Do:

1. Mix all the ingredients for the meat sauce
2. Marinate meat for 30 minutes
3. Stir fry meat on high heat until its thoroughly cooked and set aside.
4. Wash and prepare shiitake mushrooms and carrots. Slice the mushrooms and shred the carrots.
5. Stir fry the mushrooms in a wok and add 1/2 teaspoon of ground salt to taste.
6. Stir fry the carrots in a woke and add 1/2 teaspoon of ground salt to taste.
7. Mix the bibimbap sauce ingredients in a bowl.
8. Prepare sunny side up egg.
9. Put the rice into a stone pot (or a big bowl).
10. Add the meat and assorted vegetables, egg and the bibimbap sauce on top of the rice.