Bibimbap (Korean Mixed Rice Salad)

Ingredients:
Meat and meat sauce

• 100g beef mince.
• 1 Tbsp soy sauce
• 1 Tbsp sesame oil
• 1 tsp brown sugar
• 1/4 tsp minced garlic
• Vegetables and other
• 350g bean sprouts
• 100g shiitake mushroom 
• 2 medium carrots
• 1/2 tsp salt
• 3 cups steamed Trukai Medium grain rice
• 2 eggs 
• 1/4 cooking oil

Bibimbap sauce

• 2 Tbsp gochujang
• 1 Tbsp sesame oil
• 1 Tbsp sugar
• 1 Tbsp water
• 1 Tbsp toasted sesame seeds
• 1 tsp vinegar
• 1 tsp minced garlic

Method
Prepare and cook ingredients as below.

– For meat, mix the beef mince with the meat sauce listed above. Marinate the meat for about 30 mins while you are working on other ingredients to enhance the flavour. Add some cooking oil into a wok and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it.

Meat for Bibimbap

– Mix the bibimbap sauce ingredients in a bowl.

– Cook bean sprouts
– Rinse, peel and julienne the carrots. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the carrots on medium high to high heat for 2 to 3 mins.

– Clean/rinse the shiitake mushrooms and thinly slice them. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the mushrooms on medium high to high heat until they are all cooked. (It takes 2 to 3 mins.)

– Make fried eggs.

2. Put the rice into a bowl and add the meat, assorted vegetables, bibimbap sauce, and the egg on top of the rice. Serve.