A bowl of steamed rice is topped with various vegetables and meat, then mixed with gochujang (Korean chili paste). The most well known bibimbap is that from Jeonju, and you can add or remove the toppings to your preference.
150g rice, 30g beef (top round or sirloin)
(sub.: chicken, pork, squid, shrimp, etc.)
(Beef seasoning: 1 tsp soy sauce, 1/2 tsp sugar, 1/2 tsp sesame oil)
20g bean sprout (sub.: mung bean sprout), 20g shiitake mushroom (sub.: any mushroom), 20g carrot, 20g zucchini, 20g radish, 1 egg (raw or sunny-side-up)
Sauce 30g ground beef, 1 tsp soy sauce, 1/2 tsp sesame oil, 1/2 tsp cooking wine, 5 tbsp water, 1 tbsp Korean chili paste, 1 tbsp corn syrup, 2 tsp pear juice, 1 tsp crushed garlic
① Make rice
② Season beef (thin strips or ground beef) and cook quickly over high heat.
③ Lightly boil bean sprout, then rinse in cold water and drain.
④ Julienne mushroom, carrot, zucchini and radish and stir-fry separately.
⑤ Combine all ingredients for chili paste sauce and simmer on medium heat. Keep stirring so that it doesn't burn.
⑥ Make sunnyside- up egg.
⑦ In a deep bowl, put rice and neatly arrange 2, 3 and 4 over rice. Put egg in the center and serve with chili paste sauce.