Bibimbap with K-Mama Sauce
Traditional Korean mixed rice with K-Mama Sauce, a delicious gochujang-based Korean hot sauce.
Available at Korean grocery stores.
Cook rice. You can use a rice cooker or a stainless pot.
Rinse bean sprouts 3 times and put them in a pot w/ 1 c water. Add 1 tsp of salt and cook 20 min. Drain water and mix w/ 1 clove minced garlic, sesame oil and a pinch of salt.
Blanch spinach in boiling water. Rinse well in cold water and squeeze lightly. Mix w/ pinch of salt, 1 tsp soy sauce, 1 clove of minced garlic and sesame oil.
Julienne 2 small zucchinis, sprinkle with a pinch of salt, and mix. Let stand 1-2 min, then sauté in a pan over high heat.
Cut gosari into pieces 5-7 cm long and sauté in a heated pan with 1 tsp vegetable oil. Stir and add 3 tsp soy sauce, 1½ tsp sugar, and cook for 1-2 minutes. Add sesame oil.
Slice shitake mushrooms thinly and sauté with 1 tsp vegetable oil. Add 2 tsp soy sauce and 1-2 tsp sugar and stir for 2 minutes. Add sesame oil to taste.
On a heated pan, put some oil and 200g ground beef and stir. Add 4 cloves minced garlic, 3 tsp soy sauce, 1½ tsp sugar, a little ground black pepper, and sesame oil.
Julienne a carrot, sauté for 30 sec.
Prepare eggs, sunny side up.
Put rice in a large bowl, and display all your vegetables and meat. Place the sunny side up egg in the center.
Add K-Mama Sauce, mix, and enjoy!