Bibimbap! 2nd edition.

Here is the original post that I previously did on Bibimbap for a more detailed explanation of how to make it- but I took some better photos of the ingredients and process, so figured I should add them :) The best thing about bibimbap is that you can always mix it up- and try different ingredients for their various flavors and textures.

This time the ingredients I included were:

- shitake mushrooms

- bean sprouts

- zucchini

- squash

- spinach

- carrots

- sesame seed leaves

- bulgogi beef (thinly sliced marinated beef: 1 lb marinated with 2 tablespoons of soy sauce, 1 tablespoon of sesame seed oil, 1 tablespoon brown sugar, 1 tablespoon grated garlic, 1/2 white sliced onion, green onion/scallions, 1/2 teaspoon black pepper)

- egg

- gojujang (of course:)

- sesame seed oil

- garlic

- green onion/scallions

-sesame seeds

First make sure you start by soaking the dry shitake mushrooms for at least 30 minutes (unless you get the fresh ones!)

it's pretty simple and basic: you slice the vegetables: zucchini, squash, shitake mushrooms and carrots into thin small pieces and sauté each individual ingredient with a little bit of garlic and sesame seed oil, except for the bean sprouts and spinach- which you boil until they are cooked. you then flavor them by adding a little bit of freshly grated garlic and chopped green onion/scallions.

[so... i stopped taking photos because i got too preoccupied with cooking..]

To set it all up you add some rice at the bottom of a bowl, add a little bit of each ingredient on top, and put a sunny-side up egg on top. add a splash of sesame seed oil and a heaping big spoonful of gojujang before you mix it all up. Now you can sweat veggies :)

Bibimbap!

Ingredients:

• Cooked rice
• bean sprouts
• a bunch of spinach
• 2 small size of zucchinis
• 1/2 a pound of bulgogi (marinated thinly sliced rib-eye beef)
• 1 small carrot
• eggs
• soy sauce
• hot pepper paste
• garlic
• sesame oil

Recipe:
Arrange everything on a platter.

1. Cook rice. You can use a rice cooker or a stainless pot.
   
2. Next, you need to prepare a large platter to put all your ingredients on. Rinse your bean sprouts 3 times and put them in a pot with a cup of water. Add 1 ts of salt and cook for 15 minutes. Drain water and mix it with 1 clove of minced garlic, sesame oil and a pinch of salt.
   Put it on the platter.
3. Put your spinach in a pot of boiling water and stir it for a minute. Then rinse it in cold water a few times and squeeze it lightly. Mix it with a pinch of salt, 1 ts of soy sauce, 1 clove of minced garlic and sesame oil. Put it on the platter
4. Cut 2 small size zucchinis into thin strips, sprinkle them with a pinch of salt, and then mix them together. A few minutes later, sauté them in a pan over high heat. When it’s cooked, it will look a little translucent. Put it on the platter
5. On a heated pan, put some oil and 200 grams of thinly sliced rib-eye (bulgogi) and stir it. Add 4 cloves of minced garlic, 1 tbs of soy sauce, 1/2 tbs of sugar, a little grounded black pepper, and sesame oil.
   Put it on the platter.
6. Cut a carrot into strips, sauté it for 30 seconds and put it on the platter.
7. prepare eggs with sunny side up.
8. Put your rice In a big bowl, and attractively display all your vegetables and meat. Place the sunny side up egg on the center.
9. Serve it with sesame oil and hot pepper paste.
10. Lastly, mix it up and eat!