The BEST Kind of Bibimbap 🔥

Name: The BEST Kind of Bibimbap 🔥
Total time: 60 min
Ingredients: 1 clove Garlic; 2 oz Apple, roughly chopped; 2 oz Onion, roughly chopped; 2 ½ tbsp Soy sauce; 2 tbsp Gochujang; 1 tbsp Lemon; 2 tbsp Mirin; 3 tbsp Sugar; 2 tbsp Sesame oil; Black pepper; 1 lb Beef; Salt; 2 Zucchini, julienned; 3 Carrot, julienned; 1 packet Shiitake mushroom, sliced; 1 cup Bean sprout; 1 cup Spinach; 1 cup Cucumber; 1 cup Kimchi, chopped; 4 cups Rice, cooked; 4 Egg; Sesame seed, toasted

By Seonkyoung Longest · 60 min

Ingredients

Garlic1 clove
Apple · roughly chopped2 oz
Onion · roughly chopped2 oz
Soy sauce2 ½ tbsp
Gochujang2 tbsp
Lemon1 tbsp
Mirin2 tbsp
Sugar3 tbsp
Sesame oil2 tbsp
Black pepper
Beef1 lb
Salt
Zucchini · julienned2
Carrot · julienned3
Shiitake mushroom · sliced1 packet
Bean sprout1 cup
Spinach1 cup
Cucumber1 cup
Kimchi · chopped1 cup
Rice · cooked4 cups
Egg4
Sesame seed · toasted

Instructions

Make the gochujang sauce by blending all its ingredients until smooth, then refrigerate until serving.
Combine the beef marinade ingredients in a bowl, toss, and let stand 20 minutes.
Heat a large skillet over medium-high heat. Sauté the yellow squash with a pinch of salt for 2 to 3 minutes, then remove. Repeat with the zucchini, then the carrots (each with a pinch of salt, 2 to 3 minutes), working from light to dark coloured vegetables.
Sauté the mushrooms with a pinch of salt for 4 to 5 minutes, then remove.
In the same skillet, cook the marinated beef for 7 to 8 minutes until cooked through with slightly browned edges, then remove.
Brush each stone pot with 1 teaspoon sesame oil. Place 1 cup of rice in the bottom of each, arrange the vegetables around the edge and the beef in the middle. Heat over high heat until sizzling.
Fry the eggs in a nonstick skillet over medium-low heat with 1 tablespoon sesame oil until the whites are set. Top each pot with one egg and 1 teaspoon sesame oil, and serve with the gochujang sauce.

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