Name: Bibimbap
Total time: 1 h 10 min
Cuisine: Korean
Ingredients: 4 tbsp Gochujang paste; 2 tbsp Mirin; 2 tbsp Rice vinegar; 1 1/2 tsp Soy sauce; 3 tsp White sugar; 1 Garlic clove, finely grated; 2 1/2 tsp Sesame oil, toasted; 250 g Beef tenderloin, or thick steak, very finely sliced; 1/4 Green apple, grated using box grater; 3 Garlic cloves, minced; 1 tsp Ginger, minced; 1 tbsp Soy sauce, light or all purpose; 1 tbsp Honey, or brown sugar; 2 tsp Sesame oil, toasted; 4 cup Cooked white rice, preferably short grain; 4 Eggs; 2 tsp Sesame seeds; 2 Carrots, large, cut into 5 x 0.5cm/2 x 1/5" batons; 2 Zucchini, large, cut into 5 x 0.5cm/2 x 1/5" batons; 1 bunch Spinach, cut into 5cm/2" lengths; 8 Dried shiitake mushrooms, large; 4 cup Bean sprouts; 2 tsp Garlic, minced, divided; 8 tsp Vegetable oil, divided; 1/2 tsp Salt; 1 1/2 tsp Soy sauce, light or all purpose; 1/4 tsp Fish sauce, or soy sauce; 1/4 tsp White sugar; Sesame oil, toasted, to taste

Method

9 steps. Tap one to mark it done.

Combine the Gochujang paste, mirin, rice vinegar, soy sauce, white sugar, finely grated garlic, and toasted sesame oil in a bowl. Stir until the sugar has dissolved, then set aside.
To prepare the beef, whisk together the grated green apple, minced garlic, ginger, light soy sauce, honey, and toasted sesame oil in a bowl. Mix in the sliced beef to coat thoroughly, then let it marinate for 30 minutes up to overnight.
Warm 2 tsp vegetable oil in a large skillet set over high heat. Shake any excess marinade off the beef, then sear the meat for 3 to 4 minutes until fully cooked and lightly browned. Transfer from the skillet to keep warm.
Place dried shiitake mushrooms in boiling water to soak for 30 minutes. Once rehydrated, drain them, squeeze out the liquid, and slice. Heat 2 tsp vegetable oil in a skillet over medium-high heat. Sauté the mushrooms for 2 minutes, then add 1.5 tsp soy sauce, 1/4 tsp sugar, and 1/2 tsp minced garlic. Cook, stirring, for 1 minute before removing from heat.
If desired, put the carrot and zucchini batons into individual bowls, dust each with 1/4 tsp salt, and allow them to rest for 20 minutes before squeezing out any moisture. Warm 2 tsp vegetable oil in a pan and sauté the carrots for 5 to 8 minutes until barely tender. Warm another 2 tsp vegetable oil to cook the zucchini for 4 minutes. Set both vegetables aside to cool down.
Cook the spinach in 2 tsp vegetable oil with a small splash of toasted sesame oil until it begins to wilt. Add 1/2 tsp minced garlic and season with salt to taste, then pull the pan off the heat. Let it cool, then press out any remaining moisture.
Boil the bean sprouts for 5 minutes (alternatively, microwave steam them for 3 minutes) until they become tender and limp. Rinse under cold water to cool, use your hands to press out any water, and transfer to a bowl. Mix with 2 tsp sesame oil, 1 tsp minced garlic, and 1/4 tsp fish sauce.
Cook the eggs in a skillet to your desired doneness, leaving the yolks soft if you like.
To build the dish, divide the warm rice among four serving bowls. Neatly arrange the cooled vegetables and cooked beef in separate sections over the rice. Set a fried egg in the middle of each portion, scatter sesame seeds on top, add a drizzle of toasted sesame oil, and present with the homemade Bibimbap Sauce alongside.