First make the Gochujang Sauce. In a small bowl, stir together all the ingredients, until well incorporated, set aside.
Next make the Bibimbap—Place a heavy-based non-stick frying pan (preferably cast iron) over a medium heat. Add 1 tablespoon of the sesame oil and gently spread the rice over the base of the frying pan in a loose layer. Cook, undisturbed, for 8–10 minutes until the bottom of the rice develops a golden crust.
This should be about the same time the toppings are done, but if the rice is ready beforehand, just turn off the heat. Meanwhile, in a small bowl, stir together the soy sauce, mirin, the remaining 1 tablespoon sesame oil, the garlic, ginger, sesame seeds, and the sugar. Whisk until the sugar is completely dissolved. Add in the beef, and mix well using your hands, massaging the marinade into the beef. Set aside.
In a medium non-stick frying pan, heat a teaspoon of vegetable oil over a medium-high heat. Add the beansprouts and cook, stirring, until crisp-tender, about 30 seconds. Season with a bit of salt. Arrange the beansprouts on a section of the rice so it resembles the spokes of a bicycle wheel.
Repeat with all of the vegetables, cooking each one separately—courgette, carrot, spinach, and then the mushrooms. It is best to do the mushrooms last as to not discolour the other ingredients with their dark juices.
Heat a drizzle of vegetable oil in the frying pan, add the beef (with any liquid) and cook for 1–2 minutes until cooked through. Arrange the beef on the rice.
Spoon any juices from the pan over the meat on the rice. Arrange the kimchi on a section of the rice.
Place the fried egg in the centre of the dish. Spoon the Gochujang Sauce next to the egg, or serve on the side in a small bowl. Sprinkle the bibimbap with black sesame seeds and radish sprouts, if you like. Bring the pan to the table, set it on a trivet and mix everything together before spooning into bowls.
First make the Gochujang Sauce. In a small bowl, stir together all the ingredients, until well incorporated, set aside.
Next make the Bibimbap—Place a heavy-based non-stick frying pan (preferably cast iron) over a medium heat. Add 1 tablespoon of the sesame oil and gently spread the rice over the base of the frying pan in a loose layer. Cook, undisturbed, for 8–10 minutes until the bottom of the rice develops a golden crust.
This should be about the same time the toppings are done, but if the rice is ready beforehand, just turn off the heat. Meanwhile, in a small bowl, stir together the soy sauce, mirin, the remaining 1 tablespoon sesame oil, the garlic, ginger, sesame seeds, and the sugar. Whisk until the sugar is completely dissolved. Add in the beef, and mix well using your hands, massaging the marinade into the beef. Set aside.
In a medium non-stick frying pan, heat a teaspoon of vegetable oil over a medium-high heat. Add the beansprouts and cook, stirring, until crisp-tender, about 30 seconds. Season with a bit of salt. Arrange the beansprouts on a section of the rice so it resembles the spokes of a bicycle wheel.
Repeat with all of the vegetables, cooking each one separately—courgette, carrot, spinach, and then the mushrooms. It is best to do the mushrooms last as to not discolour the other ingredients with their dark juices.
Heat a drizzle of vegetable oil in the frying pan, add the beef (with any liquid) and cook for 1–2 minutes until cooked through. Arrange the beef on the rice.
Spoon any juices from the pan over the meat on the rice. Arrange the kimchi on a section of the rice.
Place the fried egg in the centre of the dish. Spoon the Gochujang Sauce next to the egg, or serve on the side in a small bowl. Sprinkle the bibimbap with black sesame seeds and radish sprouts, if you like. Bring the pan to the table, set it on a trivet and mix everything together before spooning into bowls.
