Bibimbap

Ingredients

4 cups cooked rice

1/2 bag bean sprouts

Zucchini

Carrot

4 stems shitake mushrooms

1/2 bag mung bean sprouts

1 bunch of spinach

1/2 lb meat (beef, pork, chicken or tofu)

4 eggs

Gochujang (hot pepper paste)

Honey

Mirin (sweet cooking wine)

Soy sauce

Roasted sesame seeds

Sesame oil

Black pepper

Chopped green onions

Crushed garlic

Vegetable oil

Dried anchovy

Directions

Rinse rice in cold water twice then cook.
Rinse bean sprouts and boil for 10 mins with 1 tsp salt and a cup of water. Rinse twice in cold water and squeeze the water out of them. Season with crushed garlic, a pinch of salt, roasted sesame seeds, sesame oil and black pepper.
Julienne zucchini into 2" and sauté 2-4 min until it turns soft.
Cut off stems of shitake mushrooms and thinly slice them. Add 1 tsp soy sauce, 1 tsp sugar, and 1 tsp sesame oil. Sauté for 1-2 mins
Rinse mung bean sprout and boil 7 min with 1 tsp salt and 2 cups of water. Rinse twice in cold water and squeeze water out. Season with crushed garlic, pinch of salt, roasted sesame seeds, sesame oil and black pepper.
Rinse spinach and blanch for 1 min. Rinse twice on cold water and squeeze water out. Cut into 2" length and season with crushed garlic, pinch of salt, roasted sesame seeds, sesame oil, black pepper and chopped green onion.
Season thinly sliced meat with crushed garlic, 2 tsp sugar, soy sauce, sesame seeds, 1 tsp sesame oil.
Fry eggs sunny side up style
Mix 2 tbsp gochujang, 1 tsp sugar, 1 tbsp honey, 1 tbsp mirin, 1 tbsp sesame oil.
Put rice in a bowl and add all the veggies and meat and put sunny side up egg in the middle.
Serve with mixed sauce and egg soup
Mix and enjoy!

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