Bibigo'S Traditional Bibimbap

• 4 teaspoons garlic - sliced
• 1 cup water
• 1 pinch salt
• 6.5 grams cooked rice (brown or white)
• 1 ounce Sukjunamul
• 1 ounce Sigeumchinamul
• 1 ounce Cooked bulgogi
• 1/4 cup shitake mushrooms - sliced
• 1 onion thinly sliced
• 1 teaspoon cooking oil
• 1 dash sesame oil

1. Add oil to a pre-heated pan and saute the garlic for 30 seconds with a pinch of salt.
2. Slice shiitake mushrooms and onion into thin pieces.
3. In an oil coated pan, saute the onion with salt until it turns transparent. Empty the onion on a plate and in the same pan saute the mushroom with salt. When the mushroom and onion have cooled, lightly toss with sesame oil and serve.
4. Put the rice in a wide bowl and top with the garlic, sukjunamul, sigeumchinamul, chwinamul, munamul, and stir-fried vegetables.
5. Top with bulgogi and sliced almonds and serve with gochujang sauce.

garlic, water, salt, rice, sukjunamul, bulgogi, shitake mushrooms, onion, cooking oil, sesame oil

Taken from food52.com/recipes/39523-bibigo-s-traditional-bibimbap (may not work)