Name: Bibimbap
Total time: 45 min
Cuisine: Korean
Ingredients: Bulgogi, prepared; Steamed rice, warm; 1/2 cup Kimchi, drained, cut into bite-sized pieces; 3 Eggs, fried sunny side up; 6 cup Water; Sea salt, to taste; 10 oz Baby spinach; 1 tsp Green onions, finely chopped; 1 clove Garlic, grated; 1 tsp Toasted sesame seeds; 1 tbsp Sesame oil; 2-3 tbsp Vegetable oil; 6 oz Carrots, peeled and julienned; 4 oz Shiitake mushroom, cleaned and sliced thinly; 2 tbsp Gochujang, hot pepper paste; 1 tbsp Sesame oil; 1 tbsp Sugar; 2 tbsp Water; 1 tbsp Toasted sesame seeds; 1 clove Garlic, grated or minced

Method

7 steps. Tap one to mark it done.

Prepare the bulgogi and keep it to one side.
Whisk together the sauce ingredients (gochujang, sesame oil, sugar, water, toasted sesame seeds, and grated garlic) in a small bowl. Stir the mixture thoroughly, then set it aside.
Bring 6 cups of water to a boil in a pot and season with sea salt. Submerge the spinach in the water for 30 seconds. Drain the greens and rinse them under cold running water. Squeeze out any remaining liquid and transfer the spinach to a mixing bowl. Stir in the green onions, grated garlic, toasted sesame seeds, and sesame oil. Mix everything thoroughly, adding sea salt to taste, and set aside.
Pour 2 tablespoons of vegetable oil into a pan and warm it over medium-high heat. Add the carrots, sprinkle with sea salt, and sauté for about 3 minutes until they become tender. Move them to a plate.
In the same skillet, pour in any leftover vegetable oil if necessary. Add the shiitake mushroom, season with sea salt, and cook for 3 minutes until done. Move them onto a plate.
Put a portion of warm steamed rice into a serving bowl. Arrange the prepared bulgogi, spinach, carrots, shiitake mushroom, kimchi, and a fried egg on top. Serve the dish alongside the prepared sauce.
Before eating, stir all the ingredients together thoroughly and incorporate the sauce to taste.