Step 1

Pick out 2 large handfuls of different mushrooms. Wash them. Cut stems off. Separate the mushrooms. Cut as needed. Toss the mushrooms together.

Step 2

Now, grab 2 large handfuls of the mixed mushrooms (as much as you can pick-up) and set it aside for later. This should be roughly 300 grams.

Step 3

Rinse 1.5 cups of short-grain rice. Place the washed rice into a pot. Then fill the pot with an equal amount of water (1.5 cups).

Step 4

Initially, place the pot on a high heat and bring it up to boil (with a lid on!)

Step 5

Once it starts to boil, reduce the heat to a MEDIUM. Let it cook for 5 minutes (keep lid on).

Step 6

Then reduce the heat to a LOW. Let it cook for 10 more minutes (keep lid on).

Step 7

Then turn OFF the heat completely. Let it rest and steam for 5 more minutes (keep lid on).

Step 8

Total cooking time should be roughly 20-25 minutes.

Step 9

Mince 2 Mild Red Chili Peppers & 2 Spicy Green Chili Peppers into small chunks. Place into a small bowl.

Step 10

Then chop 2 stalks of Green Onions - place into the same bowl.

Step 11

Now gently smash 2 cloves of garlic - and then finely mince them into small pieces. Place into the same bowl.

Step 12

Then add-in the bowl: Soy Sauce (2 Tablespoons), Anchovy Fish Sauce (1 Tablespoon), Water (1 Tablespoon), Sesame Seeds (2 Tablespoons), Sesame Oil (1 Tablespoon), Gochugaru Powder (1 Tablespoon) and Black Pepper (4-5 cracks).

Step 13

Give it a mix and set it aside.

Step 14

Take out a large, heavy-bottomed frying pan (or skillet, or cast-iron frying pan) - that you also have a fitting lid for.

Step 15

Place 2 Tablespoons of Sesame Oil into they frying pan. Place it on a MEDIUM-heat.

Step 16

Scoop-in all of the cooked rice. Spread it evenly into the frying pan.

Step 17

Now, place all of the mushroom mix over the top of the rice (yes, it's going to be alot).

Step 18

Then place the lid on the frying pan - and let it steam for 5 minutes.

Step 19

After 5 minutes, open the lid and carefully fold the mushrooms into the rice.

Step 20

Place the lid back on and let it steam for another 5 minutes.

Step 21

After a total of 10 minutes of cooking, open the lid again. Now, the mushrooms will have steamed beautifully. Add in the bibimbap sauce (add as much as you want - we ended up using all of it!).

Step 22

Mix the sauce evenly into the rice, then turn off the heat.

Step 23

Scoop onto individual plates.

Step 24

Served with a fried egg (dare-i-say, it's mandatory!). Bon Appetit ya'll!