Bibimbap

Source: My Korean Kitchen, Maanchi

Ingredients:

• Bulgogi
• 1 lb of beef, any steak cut (sirloin, tenderloin, skirt are good choices) sliced thinly into 1/2" x 2" x 1/8" thick pieces
• 3 Tbsp shoyu
• 1 Tbsp sesame oil
• 2 Tbsp brown sugar
• 1 tsp minced garlic
• Mildly Seasoned Spinach
• 250g (0.6 lbs) spinach
• 1 tsp salt to add to water
• 3 cups of water to boil
• 1 tsp finely chopped spring onion
• 1 tsp minced garlic
• 1/4 tsp of salt
• 1 Tbsp sesame oil
• 1 tsp roasted sesame seeds (omitted since I didn't have any)
• Mildly Seasoned Bean Sprouts
• 350g (0.8lbs) mung bean sprout
• 1 tsp finely chopped spring onion
• 1 tsp minced garlic
• 1/4 tsp of salt
• 1 Tbsp sesame oil
• 1 tsp roasted sesame seeds (omitted since I didn't have any)
• 120g (4.2oz) Grated Carrots
• 1 Zucchini, julienned 
• Kimchi
• 1 egg per serving
• Rice, 1/4c per serving
• Bibimbap sauce - 4 servings
• 2 Tbsp gochujang 
• 1 Tbsp sesame oil
• 1 Tbsp sugar
• 1 Tbsp water
• 1 tsp vinegar
• 1 tsp minced garlic
• 1 Tbsp roasted sesame seeds (omitted since I didn't have any)

Directions

• Bulgogi: Freeze and partially defrost the meat so it's still half frozen (0.5lb setting in the microwave worked for me).  Slice thinly into small pieces then marinate for 1 hour. While that is marinading, prepare the vegetables
• Spinach: Boil some water.  Wash the spinach then boil for 30 seconds, using a strainer to take the spinach out.  Leave the boiling water to boil for the bean sprouts.  Run cold water over the spinach then squeeze it to drain excess water.  Season with salt, minced garlic, spring onion, and 1 Tbsp of sesame oil
• Bean sprouts: Wash the bean sprouts then boil for 1-2 minutes (I did 1:45), using a strainer to take the sprouts out.  Run cold water over the sprouts then drain of excess water.  Season with salt, minced garlic, spring onion, and 1 Tbsp of sesame oil.
• Zucchini: Julienne the zucchini then cook in a non-stick frying pan over high heat with some oil. Season with salt and throw in some minced garlic for the last 30s.
• Carrots: Cook in a non-stick frying pan over high heat with some oil. Season with salt and throw in some minced garlic for the last 30s.
• Bulgogi: Fry in a non-stick frying pan over high heat with some oil. Do not turn frequently as you want it to town. Cook until well browned.
• Bibimbap sauce: Prepare the bibimbap sauce by mixing all the ingredients together, don't forget the water.
• Rice bowl:  Scoop the rice into a bowl and then arrange each of the ingredients in their own sections above the rice.
• Egg:  Over medium low heat in a non stick frying pan, add vegetable oil.  After heated, crack an egg into the pan.  Cover for 30 seconds then cook uncovered until egg whites are cooked and yolk is starting to set (jiggle pan to see).  Slide egg onto center of ingredients then spoon over 1.5 - 2 Tbsp of sauce to finish.

Notes

• The sauce is good, much better than in restaurants.  J really likes it and wants to make it again.