bibimbap (korean mixed rice)

We have Korean cousin(-in-law) who can cook very well and we used to go to eat his bibimbap and other awesome Korean dishes. Compared to his, this is a simplified version of bibimbap. I remember he put more stuff inside...  :) But this is very easy to make. There are quite a lot of things to prepare, but you can make in large quantities, so it's perfect for Sunday gatherings and parties! 

(Sorry, I was in a rush, so I didn't get to take a picture of everything!)

Ingredients:

Carrots - 2
Shiitake mushroom - 4-5 (whole) or 1 cup (sliced)
Zucchini - 2
Spinach - whole bunch
Soybean sprout (with bigger yellow part) - 1 bag (about 3 cups)

Minced meat - 1 lbs (I use half minced pork and minced beef, but you can use all pork, beef, chicken, turkey, etc) 

Eggs - 4
Rice - 3 cups (use Calrose, Japanese rice) 

Soy sauce (regular)
Dark soy sauce (if you don't have it, don't worry about it, use regular soy sauce) 
Sesame oil
Sugar
Sesame seed

Go Chu Jang (Korean hot pepper paste - you can find them in most Asian market)

Go chu jang paste, sesame seed, sesame oil = Korean food essentials!

Prep:

1. Slice carrots, shiitake mushrooms and zucchini into thin slices. If you are using dried mushroom, soak it in warm water before cutting into slices.
2. Wash soybean sprout 3 times, set aside.
3. Wash spinach twice, set aside. 

Thin sliced zucchini and carrots

Cook:

[Bean sprout]

1. In a pot, add bean sprout with 1 cup of water. Cover and let it boil/simmer for 20 minutes. 
2. Drain the water (with the sieve) and add 1 tsp of salt and 2 tsp of sesame oil. Set it aside on a plate.

[Other Vegetables]

1. Heat wok or frying pan, add 1 TBS of oil and fry zucchini for about a minute. Season with pinch of salt and 1 tsp of sesame oil. Set aside on a large plate.
2. In the same pan, add 1/2 TBS of oil, fry carrots for about two minutes (or shorter if you like it more crunchy carrot - taste test along the way). Add pinch of salt and 1 tsp of sesame oil. Take it out on the same plate as zucchini.
3. In the same pan, fry spinach (*See TIPS for boiling option) for about a minute. Add salt and pepper. Set aside on the same plate.
4. Wipe the wok with paper towel. Add 1 TBS of oil, add mushroom. Stir fry for about a minute, add 1 TBS of soy sauce and about 1 TBS of sugar. Fry until mushroom is well incorporated with the sauce (about 2 minutes). Set aside on a separate plate with bean sprout. 

[Meat]

1. Wipe the same wok with paper towel (you'll be using only one wok/pan, yay!). Add 2 TBS of oil. Cook the minced meat in a wok, until somewhat brown. Add 1 tsp of salt. Cook for another minute. 
2. Add 2 TBS of soy sauce (or 1 TBS of soy sauce and 1 TBS of dark soy sauce) to the meat. Let it cook, stir occasionally, for about a minute.
3. Add 2-3 TBS sugar (or more if you like it sweeter) and 2 tsp of sesame oil to the meat. Mix well and fry until sauce is almost gone. Set is aside in a large bowl.

[Eggs]

1. Wipe the wok, add 1 TBS of oil. Crack the egg, fry for couple of minutes, turn and cook for another minute. The egg should not be completely cooked (except you want it to be completely cooked). Set it aside on a plate. 

Serve:

1. In a large bowl (larger bowl is easier to mix), add rice.
2. Put all the toppings - vegetables, meat and egg. 
3. Add go chu jang sauce, sesame oil and sesame seed (however much you want. Each bowl is different!) 
4. Mix the rice well. The rice should be red in color. 
5. Serve it with a salad, soup, or picked vegetables.

Before mixing the rice

After mixing - ready to eat! :)

TIPS 

• Instead of frying, you can boil the spinach. Just boil spinach in water for about 1 minute, drain it and salt it. 
• If you can't eat spicy, just skip go chu jang sauce, and add soy sauce and sesame oil when mixing the rice. It's still yummy that way (my daughter loves it!) 
• Taste your food all the way. The recipe is there to help you, but you're the chef!  You can tweak the recipe all you want. :) 
• Make it into a buffet style so your family and friends can pick what they want in their bowls.