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 clove Garlic, 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 a box grater; 3 clove Garlic, minced; 1 tsp Ginger, minced; 1 tbsp Soy sauce, light or all purpose; 1 tbsp Honey, or brown sugar; 2 tsp Sesame oil, toasted; 2 Carrots, large, cut into 5 x 0.5cm (2 x 1/5-inch) batons; 2 Zucchini, large, cut into 5 x 0.5cm (2 x 1/5-inch) batons; 1 bunch Spinach, cut into 5cm (2-inch) lengths; 8 Dried shiitake mushrooms, large; 4 cup Bean sprouts; 2 tsp Garlic, minced (3 cloves), separated; 8 tsp Vegetable oil, separated; 1/2 tsp Salt, separated; 1 1/2 tsp Soy sauce, light or all purpose; 1/4 tsp Fish sauce, or sub soy sauce; 1/4 tsp White sugar; Sesame oil, toasted, as needed; 4 cup White rice, cooked, preferably short grain; 4 Eggs; 2 tsp Sesame seeds, for garnish

Method

10 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 small bowl, stirring until the sugar completely dissolves. Set this sauce aside.
In a medium bowl, whisk together the grated green apple, minced garlic, ginger, soy sauce, honey, and toasted sesame oil to create the marinade. Stir the sliced beef tenderloin into the mixture and let it marinate for a minimum of 30 minutes, or up to overnight inside the refrigerator.
Warm 2 teaspoons of vegetable oil in a large skillet set over high heat. Take the beef out of the marinade, allowing any excess liquid to drain off, then sear it in the hot skillet for 3 to 4 minutes until it is completely cooked and nicely browned. Transfer the meat to a plate and set aside.
Place the dried shiitake mushrooms in a bowl filled with boiling water and let them soak for 30 minutes to rehydrate. Drain the mushrooms, squeeze out any remaining moisture, slice them up, and set aside.
To salt the carrots and zucchini, put them into two different bowls, mix 1/4 teaspoon of salt into each, and allow them to rest for 20 minutes before pouring off any liquid that accumulates.
Warm 2 teaspoons of vegetable oil in a skillet over medium-high heat. Fry the sliced shiitake mushrooms for 2 minutes, then add 1 1/2 teaspoons of soy sauce, 1/4 teaspoon of white sugar, and 1/2 teaspoon of minced garlic. Cook for 1 more minute, then transfer the mixture out of the pan.
Pour 2 teaspoons of vegetable oil into the skillet and cook the carrots until they are slightly tender, which takes about 5 to 8 minutes. Spoon the carrots out, then use the same method for the zucchini, sautéing it for around 4 minutes before removing.
Heat 2 teaspoons of vegetable oil alongside a small splash of toasted sesame oil in a skillet. Stir in the spinach until it starts to collapse, then mix in 1/2 teaspoon of minced garlic and a pinch of salt. When the spinach is cool to the touch, lightly press out any remaining liquid.
Cook the bean sprouts in boiling water for 5 minutes, or microwave them for 3 minutes, until they soften. Rinse them under cold water, drain thoroughly, squeeze out the extra moisture, and combine in a bowl with 2 teaspoons of toasted sesame oil, 1 teaspoon of minced garlic, and 1/4 teaspoon of fish sauce.
Cook the eggs in a pan to your liking, keeping the yolks soft. Divide the hot white rice among four bowls, place the cooked vegetables and beef in individual neat piles over the rice, and top each with a fried egg. Sprinkle with sesame seeds, splash with a little toasted sesame oil, and serve with the prepared Bibimbap Sauce.