Bibimbap (Korean Rice Bowl) | Recipes | Judy Joo

Ingredients

• 115g of fresh beef, very thinly sliced, preferably bulgogi meat or rib eye
• 875g of rice , steamed
• 100g of beansprouts , tails and soft pieces removed, rinsed and dried
• 55g of shiitake mushrooms, de-stemmed and cut into 5mm slices
• ½ courgette thinly sliced on an angle
• 85g of mangetout
• 1 carrot, julienned
• 180g of baby spinach
• 115g of kimchi, drained and chopped
• 1 Tbsp of mirin
• 1 Tbsp of toasted sesame oil
• Vegetable oil for frying
• 3 Tbsp of soy sauce
• 2 Tbsp of mirin
• 2 garlic cloves, finely chopped or grated
• 1 tsp fresh ginger , grated
• 1 tsp toasted sesame seeds , crushed
• 3 Tbsp of gochujang
• 2 ½ Tbsp of mirin
• 2 tsp sugar
• 2 tsp toasted sesame seeds
• 1 tsp toasted sesame oil
• 1 tsp spring onions, finely chopped on an angle
• 3 eggs, large
• black sesame seeds