Bibimbap (Korean Mixed Rice) — Ethan

Step 1

To start, thinly slice the beef across the grain. Place in a bowl and set over a scale. Add the soy sauce, sugar, sesame oil, and garlic. Mix then cover and put in the fridge.

Step 2

Place a bowl over a scale and add the ingredients for the bibimbap sauce; gochujang, sesame oil, sugar, rice vinegar, garlic, and ginger. Mix and set aside.

Step 3

Julienne the carrots. Then place them in a mortar and pestle with a little pinch of salt. Lightly bash and bruise the carrots and then transfer them to a glass jar. Add the soy sauce, rice wine vinegar, toasted sesame seeds, and gochugaru. Mix to combine and pack down. Put a lid on and keep it in the fridge.

Step 4

Cut the zucchini into slices and quarter them. Add to a bowl with a pinch of salt and mix together. Let sit for 5 minutes. Strain off any water, then pat dry.

Step 5

Place a wok over medium-low heat. Add a drizzle of sesame oil to the pan. Add a bunch of spinach and a pinch of salt, slowly cook until wilted down. Remove and set aside.

Step 6

Turn the heat to high and add vegetable oil. Toss in the zucchini and stir fry for 60 seconds. Add the sesame oil, mix together, remove and set aside. Repeat this process with the enoki mushrooms (plus garlic).

Step 7

Add oil and fry an egg until crispy.

Step 8

Add the marinated beef and stir fry until cooked through.

Step 9

To serve, place cooked rice in the bottom of the bowl. Place the beef, various vegetables, and the bibimbap sauce over the rice. Top with the fried and some sliced scallions. Devour.