Bulgogi Bibimbap - busyfoodbee

Ingredients

• 500 g Beef (Chuck Steak) (see Notes) cut into long thin strips
• 5 Spring Onions
• 1/2 Brown Onion
• 4 cloves Garlic
• 1 inch Ginger
• 1/2 Pear (see Notes)
• 30 ml Water for blending
• 1 tsp Ground Black Pepper
• 2 tbsp Sesame Seed Oil
• 1 tsp Brown Sugar
• 1 tsp Fine White Sugar/Castor Sugar
• 1 tsp Brown Rice Syrup (see Notes)
• 1/2 tsp Brown Rice Vinegar (see Notes)
• 1 1/2 tsp Light Soy Sauce
• 150 ml Vegetable oil for frying bulgogi add more oil if needed
• 2 Carrots julienned/cut into matchsticks
• 400 g Spinach
• 400 grams White Button Mushrooms cut into thin slices
• 1 tsp Garlic Powder
• 8 tsp Vegetable Oil 2 tsp for carrot, 2 tsp for spinach and 4 tsp for mushrooms
• 3 tsp Salt 1 tsp each for carrot, spinach and mushrooms
• 2 cups Sushi Rice
• 2 cups Water to cook sushi rice
• A pinch Salt Toasted Sesame Seed for topping (optional)
• Gochujang Sauce Mix 2 tbsp Gochujang Paste 1-3 tbsp any spicy sauce (I used Samyang 2x Spicy Sauce) amount depends on heat preference
• 4 cloves Garlic minced
• 1 tbsp Brown Rice Syrup (see Notes)
• 4 tsp Brown Rice Vinegar (see Notes)
• 2 tsp Light Soy Sauce
• 1 tbsp Sesame Seed Oil heated up