Bibimbap

Ingredients

beef mince

Pescatariangreen lentils cooked

10 1/2 oz1 1/2 cup

soy sauce

Gluten-freetamari

3 tbsp3 tbsp

sesame oil

6 tbsp

brown sugar

3 tsp

garlicminced

3/4 tsp

spinach, seasonedcooked

1.8 lb

bean sprouts, seasonedcooked

2 3/8 lb

shiitake mushroomthinly sliced

10 1/2 oz

carrotjulienned

12 5/8 oz

kosher salt

1 1/2 tsp

rice, steamed

9 cups

eggfried

12

cooking oil

9 tbsp

seaweed, toasted seasonedshredded

6 tbsp

gochujang

6 tbsp

sugar

3 tbsp

water

3 tbsp

sesame seeds, toasted

3 tbsp

vinegar

3 tsp

Method

1. 01Mix beef with soy sauce, 1 tbsp sesame oil, brown sugar, and 1/4 tsp garlic. Marinate 30 min.30 min
2. 02Whisk gochujang, 1 tbsp sesame oil, sugar, water, sesame seeds, vinegar, and remaining garlic for sauce.
3. 03Heat 1 tbsp oil in wok over medium-high heat. Cook marinated beef until browned, 3 to 5 min. Transfer to plate.
4. 04Heat 1 tbsp oil in wok. Cook julienned carrots with 1/4 tsp salt over medium-high heat, 2 to 3 min. Transfer to plate.
5. 05Heat 1 tbsp oil in wok. Cook sliced mushrooms with 1/4 tsp salt over medium-high heat until tender, 2 to 3 min. Transfer to plate.
6. 06Fry eggs in wok until whites set and yolks remain runny, 3 to 4 min.
7. 07Divide rice among 4 bowls. Top each with beef, spinach, bean sprouts, carrots, mushrooms, seaweed, and a fried egg.
8. 08Drizzle sauce over each bowl. Mix before eating.