100g beef mince

Meat Sauce (mix into a bowl):

1 Tbs soy sauce
1 Tbs sesame oil
1 tsp brown sugar
1/4 tsp minced garlic


250g seasoned spinach (recipe below)
350g seasoned bean sprouts (recipe below)
100g shiitake mushroom
120g carrots
1/2 tsp sea salt (use 1/4 tsp each for shiitake mushroom and carrots)
4 serving portions of steamed rice
4 eggs
Cooking Oil
Korean seasoned seaweed, cut long and thin

Seasoning Sauce for the Spinach and Bean Sprouts (half for each):

2 tsp finely chopped green onion (scallion)
1 tsp minced garlic
1 tsp sea salt
2 tsp roasted sesame seeds
2 Tbs sesame oil
12 cups of water to boil

Bibimbap Sauce:

2 Tbs gochujang (Korean grocer)
1 Tbs sesame oil
1 Tbs raw sugar
1 Tbs water
1 Tbs roasted sesame seeds
1 tsp apple vinegar
1 tsp minced garlic



Marinate the beef in the meat sauce for about an hour, while you prepare the other ingredients. Cook the beef last in a wok on medium high for about 5 minutes.


Mix the ingredients in a bowl.

Seasoned spinach:

Boil 6 cups of water with 1 teaspoon of sea salt. Once boiling blanch the spinach for 30 seconds.

Drain the boiled water and run cold water on the spinach for 1 minute.

Squeeze the spinach to remove excess water. Then cut the spinach into 3 pieces.

Add the seasoning sauce (remember to halve the above ingredients) and mix well.

Seasoned Bean Sprouts:

Repeat above steps and replace the spinach with the bean sprouts.


Julienne the carrots. Add oil and 1/4 teaspoon of sea salt into the wok and cook the carrots on medium high for 2 minutes. Remove.

Thinly slice the shiitake mushrooms and cook them on medium high heat in the wok for about 3 minutes - remember to add a further 1/4 teaspoon of sea salt.

Fry an egg for each serving.

To Serve:

Put rice into each serving bowl, add the cooked beef, vegetables, Bibimbap sauce and egg.

Credits: My Korean Kitchen

Photo Credits: Noob Cook

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