Step 1

Prepare ground beef by mixing in all the seasonings and then sauteeing beef on medium heat until fully cooked. Set aside.

Step 2

Doraji is usually sold dried. If your store sells the reconstituted ones buy it! If not, soak the dried roots in water overnight and drain. Rub the roots with sea salt to extract some of the bitterness.

Step 3

Split and cut doraji roots into approx 2 in long and 1/8 in thick pieces by inserting a small knife upside down (with the blade side up) and then pushing it upwards. Wash and rinse the cut doraji roots and drain.

Step 4

Heat vegetable oil in a frying pan on medium heat. Saute doraji and chopped garlic. Sprinkle 1/2 tsp salt. Saute for 3-4 minutes until the doraji pieces are tender yet still a bit crunchy. Turn off the heat, sprinkle green onions and sesame oil. Set aside.

Step 5

Boil a pot of salted water (6 C or so + 1 tsp salt) and quickly blanch the spinach. Do not cook the spinach more than 1 minute. Spinach should be still a bit chewy and not mushy. Shock the cooked spinach in cold or ice water to stop the cooking process.

Step 6

Drain the water and squeeze out any excess water from the spinach by squeezing them gently in your hand.

Step 7

Season the blanched spinach with some salt (1 tsp) and sesame oil (1 tsp). Set aside.

Step 8

Boil it for 20 – 30 minutes until they are soft then drain. Soak in cold water for 6-8 hours to draw out any bitterness.

Step 9

Trim the reconstituted Gosari by going through each piece and cutting off any hard stems.

Step 10

Cut them into bite size pieces (2 in long)

Step 11

Heat vegetable oil in a frying pan on medium heat. Saute Gosari and chopped garlic. Sprinkle 1/2 tsp salt and gook kanjang. Saute for 5 minutes on low heat. Turn off the heat, sprinkle green onions and sesame oil. Set aside.

Step 12

See my Korean Radish Salad recipe for detailed instructions. You only need a little bit for bibimbap so I reduced the ingredients by half for this recipe.

Step 13

Add 1 T oil in frying pan on medium heat. Add julienned carrots and a pinch of salt. Saute carrots until they are soft and tender.

Step 14

Wash and clean the soybean sprouts. Optionally break off the root ends if they are brown.

Step 15

In a small pot, add water, soybean sprouts, salt and garlic. Bring to a boil and let it simmer for 8 minutes or so until most of the water has evaporated. Remember the sprouts may taste fishy if you open the lid during cooking. It’s good if you can use a clear glass lidded pot so you can see it without opening the lid.

Step 16

Turn off heat and sprinkle the sesame oil. Set aside.

Step 17

Usually the egg is fried over easy so the egg yolk is still runny.

Step 18

In a bowl, about 1 cup cooked rice, top with each of the vegetables and the beef in the middle. Top with fried egg. Serve with gochujang and sesame oil.