Bibimbap

Material:

• 100 grams ground beef

• enough bean sprouts

• enough spinach, cut into pieces

• carrots to taste, cut into matchsticks

• cucumber to taste, cut into matchsticks

• button mushrooms to taste, cut into matchsticks

• 1/2 onion, chopped

• 1 clove garlic, chopped

• 1 egg

• salt and pepper powder to taste

Spice:

• 1 tablespoon gochujang

• 1 tablespoon soy sauce

• 1 tablespoon sesame oil

• 1 clove of garlic, puree

• 1 teaspoon sugar

• 1 teaspoon toasted sesame

How to Make Bibimbap:

• Sauté the onions and garlic until slightly browned, add the ground beef, stir-fry until the meat changes color. Season with salt and pepper powder. Add a little stock powder if you like. Cooked, set aside.

• Boil the bean sprouts, set aside. Boil spinach, drain the water. Season the spinach with a pinch of salt, garlic and sesame oil. Set aside.

• Saute carrots until wilted, season with a little oyster sauce. Set aside. Saute the mushrooms and season with a little salt and pepper. Set aside. Fry the cucumber for a while until wilted, add sugar. Lift.

• Half-cooked fried egg. Mix all the spices for the bibimbap.

• Next serve the bibimbap in a bowl. Place the rice in a bowl. Arrange each ingredient in a circle and place the egg in the center. Then pour the marinade near the eggs.

• Serve the prepared bibimbap. Before eating, stir first until all ingredients are evenly mixed.