How to cook Korean Beef Bibimbap: Recipe

Drain the sprouts and spinach in a colander, rinse with cold water, squeeze and place in two separate bowls. Mince the garlic.

Add one minced garlic clove and a teaspoon of sesame oil to the sprouts and spinach, season with salt to taste, and toss to combine.

Cut carrots and mushrooms into strips. Heat 1 tablespoon of vegetable oil in a frying pan. Fry the carrots for 1 minute over high heat, salt.

Other vegetables can be added to bibimbap, such as fried zucchini, cucumbers, lettuce, kimchi cabbage, bracken, and daikon.

Transfer the carrots to a separate bowl. Heat another tablespoon of oil in the same skillet. Fry the mushrooms over high heat until the liquid evaporates for 5-6 minutes, salt.

Heat the remaining vegetable oil in a skillet. Fry the minced meat over high heat, breaking up lumps with a spatula, for 7-8 minutes until tender. Pour in 2 tablespoons of soy sauce, salt to taste.

Mix the gochujang with the remaining clove of garlic, a teaspoon of sesame oil, a tablespoon of soy sauce and honey.

Gochujang is a sweet and spicy Korean fermented glutinous rice, bean and pepper paste. It can be found in online stores or replaced with your favorite hot sauce.

Put the hot rice in deep bowls and pour over the sauce, carefully arrange the vegetables, mushrooms and minced meat on top. Separate the yolks from the proteins and place in the center of each bowl.

Mix all the bibimbap ingredients together. The yolk should combine with the sauce and cook off the heat of the rice.