Bibimbap

Ingredients

beef mince

1 3/4 oz

soy sauce

Soy-freecoconut aminosreduce added sugar slightly if present

1/2 tbsp1/2 tbsp

sesame oil

1 tbsp

brown sugar

1/2 tsp

garlicminced

1/8 tsp

spinach, seasonedcooked

1/3 lb

bean sprouts, seasonedcooked

3/8 lb

shiitake mushroomthinly sliced

1 3/4 oz

carrotjulienned

2 1/8 oz

kosher salt

1/4 tsp

rice, steamed

1 1/2 cups

eggfried

Egg-freeflax egg1 tbsp ground flax + 3 tbsp water per egg, let sit 5 min

22 flax eggs

cooking oil

1 1/2 tbsp

seaweed, toasted seasonedshredded

1 tbsp

gochujang

1 tbsp

sugar

1/2 tbsp

water

1/2 tbsp

sesame seeds, toasted

1/2 tbsp

vinegar

1/2 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.