The Korean Kitchen
Directions
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Prepare the Marinade: Combine the protein, soy sauce, sesame oil, brown sugar, and garlic in a bowl. Mix well and set aside while preparing the remaining ingredients.
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Make the Bibimbap Sauce: In a small bowl, whisk together the gochujang, sesame oil, sugar, water, sesame seeds, vinegar, and garlic until fully combined. Set aside.
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Blanche Spinach: Bring a pot of water to a boil. Blanch the spinach for 30 seconds, then drain and squeeze out excess moisture. Season with 1/2 tsp. sesame oil, 1/2 tsp. minced garlic, 1/4 tsp. salt.
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Cook the Vegetables: Heat a small amount of vegetable oil in a cast-iron skillet over medium heat. Cook the mushrooms until tender and soft, about 3 minutes. Remove to a plate. Add a little more oil if needed and cook the shredded carrots and zucchini in separated batches for 3-4 minutes until just tender. Remove to the plate. Season the vegetables lightly with salt.
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Cook the Beef: Return the skillet to medium-high heat. Add the marinated beef and cook until browned and fully cooked, breaking it apart with a spatula as it cooks. Remove the beef to another plate.
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Fry the Eggs: Heat a small amount of oil in the center of the skillet. Fry the eggs until the whites are set and the yolks remain runny, jammy, or cooked to your preferred doneness.
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Crisp the Rice: Wipe out the skillet if needed and add a small drizzle of oil. Spread the cooked rice evenly across the bottom of the hot cast-iron skillet. Cook for 3–5 minutes over medium heat until the rice begins to crisp and turn golden on the bottom. Stir once, but let it set for most of the cook time.
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Assemble the Bibimbap: Arrange the cooked beef, spinach, mushrooms, and carrots in sections over the rice. Place a fried egg in the center of each serving. Drizzle with the bibimbap sauce and sprinkle with sliced nori. Garnish with toasted sesame seeds.
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Serve: Bring the skillet directly to the table or divide into bowls. Before eating, mix all the ingredients together so the sauce coats the rice, vegetables, and beef.
From Shawnie's class “Korean Kitchen”
