Simple traditional bibimbap recipe

• 650 g (22.9oz) cooked white rice
• 1 tbsp roasted sesame oil
• 3 tbsp Korean chilli paste (gochujang)
• 2.5 tbsp mirin
• 2 tsp sesame seeds
• 2 tsp sugar
• 1 tsp sesame oil
• 1 tsp thinly sliced scallions or spring onion
• 3 tbsp soy sauce
• 2 tbsp mirin, plus extra for deglazing the pan
• 1 tbsp sesame oil
• 2 cloves garlic, grated
• 1 tsp ginger, grated
• 1 tsp crushed roasted sesame seeds
• 3 tbsp vegetable oil
• 60 g (2.1oz) bean sprouts, with yellow heads
• 80 g (2.8oz) julienned carrots
• 0.5 medium courgette, thinly sliced
• 70 g (2.5oz) snow peas, trimmed and pods split open in half
• 300 g (10.6oz) baby spinach leaves
• 100 g (3.5oz) shiitake mushrooms, stemmed and cut into 1/2cm pieces
• 100 g (3.5oz) ground/minced beef
• 2 tsp sugar
• 100 g (3.5oz) kimchi, snipped into 3cm pieces
• 4 egg yolks
• 1 sprinkling black sesame seeds
• 1 sprinkling micro cress

1. Heat a large (12-inch) heavy cast iron skillet over medium heat.
2. Drizzle the sesame oil into the pan and gently spread the rice in a loose layer.
3. For the bibimbap sauce: Mix together all the sauce ingredients in a small bowl until smooth and set aside.
4. For the toppings: Mix together the first 6 ingredients in a small bowl to make the seasoning sauce.
5. Set aside by the stove.
6. Drizzle 1/2 teaspoon oil in a medium (9-inch) nonstick skillet over medium-high heat, add the bean sprouts and 1 teaspoon seasoning sauce and saute until crisp-tender, about 30 seconds.
7. Arrange nicely on the rice.
8. Cook the remaining toppings in the same manner using the following measurements and times and arranging each on top of the rice:
9. Carrots, 1/2 teaspoon oil, 1 teaspoon sauce, until crisp-tender, 30 seconds.
10. Courgettes, 1/2 teaspoon oil, 2 teaspoons sauce, until just tender, about 1 minute.
11. Snow peas, 1/2 teaspoon oil, 2 teaspoons sauce, until crisp-tender, 45 seconds.
12. Spinach, 1 teaspoon oil, 1 tablespoon sauce, until just wilted, 30 seconds.
13. Mushrooms, 4 teaspoons oil, 1 tablespoon sauce, until tender, 1 minute.
14. Beef, 2 teaspoons oil, stir in sugar and remaining sauce, until cooked through, 1 to 2 minutes, spoon juices over meat on rice.
15. Deglaze the pan with mirin as necessary.
16. Arrange kimchi on rice.
17. For a more attractive arrangement, place the ingredients so that similar colors are separated.
18. Spoon the bibimbap sauce on the center, or serve on the side, if you like.
19. Make a little well in each of the mushrooms, meat and spinach.
20. Gently place an egg yolk into each well.
21. Garnish with black sesame seeds and micro cress.
22. Bring the whole pan to the table and mix tableside.

white rice, sesame oil, chilli paste, mirin, sesame seeds, sugar, sesame oil, scallions, soy sauce, mirin, sesame oil, garlic, ginger, sesame seeds, vegetable oil, bean sprouts, carrots, courgette, snow peas, baby spinach leaves, shiitake mushrooms, beef, sugar, egg yolks, sprinkling black sesame seeds, sprinkling micro cress

Taken from www.lovefood.com/guide/recipes/46061/simple-traditional-bibimbap-recipe (may not work)