If you already have some leftover rice, jump to the next section
Put 250 gram of rice and 375 gram of water into a pot with a good pinch of salt.
Turn the up to full power until the water boils, then put a lid on and turn down to low and let it simmer for 12 minutes.
Take the pot off the heat and let it rest for 12 minutes with the lid on. Then fluff the rice using a fork to separate the rice grains.
Prepare the vegetables and aromatics
Cut the cucumber into slices. Place in a strainer over a bowl and sprinkle with salt. Leave to rest for 15 minutes
Cut the zucchini into slices. Place in a strainer over a bowl and sprinkle with salt. Leave to rest for 15 minutes
Finely chop the spring onion and put in a small bowl
Peel four cloves of garlic and crush the into a small bowl
Cut the carrots into match sticks.
Toast the sesame seeds on a dry roasting pan on medium heat. Toast until they are light brown and smell nutty. Put them in small bowl to cool off
Wring excess water out of the cucumbers add to a bowl
Mix the cucumbers with one teaspoon chopped spring onion, half a teaspoon of crushed garlic, one teaspoon of sesame oil and tone teaspoon of toasted sesame seeds
Wring excess water out of the zucchini add to a bowl
Mix the zucchini with one teaspoon chopped spring onion, half a teaspoon of crushed garlic, one teaspoon of sesame oil and one teaspoon of toasted sesame seeds
Mariande the meat
Make a marinade from soy sauce, sesame seed oil, sugar and crushed garlic
Cut the meat into fine strips and add to a ziplock bag
Pour the marinade over, seal the bag and distribute the marinade well by massaging the bag
Put the bag in the refrigerator for at least 30 minutes, but longer is better
Make the bibimbap sauce
In a small bowl, combine gochujang, sesame oil, water, sugar, rice vinegar, crushed garlic and one tablespoon of sesame seeds. Mix to combine
Leave the sauce on the kitchen counter until you are ready to serve
Prepare the spinach
Wash the spinach leaves thoroughly
Put water in a pot, add one teaspoon of salt and heat to a rolling boil
Blanch the spinach for thirty seconds. Get the leaves out using a spider and turn off the heat. You'll need the water for the bean sprouts in the next section, so don't dump it
Wring the spinach leaves to get rid of excess water and put in a bowl
Add one teaspoon chopped spring onion, half a teaspoon of crushed garlic and one teaspoon of toasted sesame seed and mix in using your hand
Prepare the bean sprouts
Heat the water again. When the water reaches a rolling boil, add the bean sprots and leave to boil for one to two minutes, depending on how much bite you'd like them to have
Drain the water and rinse them under running water
Shake to remove excess water and put a bowl
Add one teaspoon of chopped spring onion, half a teaspoon of crushed garlic, a quater teaspoon of fine sea salt, one teaspoon of toasted sesame seeds and mix with your hand
Prepare carrots and mushrooms
Fry the carrots in a hot pan in a bit of oil for two to three minutes. Add to a bowl and season with salt
If you use shitake mushrooms, cut of the stems since they don't taste good. Cut into fine slices
Sauté the mushrooms on the same pan, adding oil if needed. About two to three minutes
Add to a bowl and season with salt
Sauté the zucchini in the same pan for one to two minutes and add to a bowl
Fry the meat
Fry the meat in a scorching hot frying pan. Get a good crust on it and make sure it is a little less done than the way you like it. It is going to go in the oven later.
Assemble the dish
When you assemble the dish you can use a korean dolsot bowl or a really good frying pan that can go in the oven
Heat your oven to the maximum setting. Mine can go to 300°C (about 572°F), but just go as warm as possible.. If you have a pizza stone or baking steel, add that to the oven, as it retains heat. If you use a dolsot bowl, warm it with the oven or it might crack
If you use a frying pan you can heat it with the oven or on the stove
Take the bowl or frying pan out of the oven and put it on something that can withstand the heat. Turn the heat down to 260°C/500°F.
Add some sesame oil to the bottom of the bowl. Then the rice. Stamp it using a large wooden spoon. The rice should sizzle when you put them in. We want those brown and toasted bits of rice in the dish
Arrange the vegetables and meat on top of the rice
Crack the eggs on top of the dish
Put in the bowl back in the oven and prepare until the eggs are just how you like them. I like a runny yolk. It took about five minutes until mine was done. It's very oven dependant, so just watch it every minute or so.
Take out of the oven, pour in some soy sauce in and mix it with two forks
Eat the dish while it is piping hot with extra toasted sesame seeds, kimchi and a good dollop of bibimbap sauce