Name: Bibimbap | Erik Haibazo
Ingredients: 3 tablespoons gochujang; 2 tablespoons honey; 1 tablespoon minced garlic; 1 tablespoon sesame oil; Splash of water; 4 tablespoons soy sauce; 1 tablespoon honey; 1 tablespoon minced garlic; 2 teaspoons sesame oil; Ground beef; Spinach; Mung bean sprouts; Shiitake mushrooms; Carrots; Salt (to taste); Sesame seeds (for garnish); Rice; Egg; Oil (for frying)

Bibimbap Preparation

1. Prepare the Sauce [00:15]

Combine 3 tablespoons of gochujang, 2 tablespoons of honey, 1 tablespoon of minced garlic, and 1 tablespoon of sesame oil in a bowl.
Add a splash of warm water to achieve a smooth consistency and set aside.

2. Prepare the Beef [00:29]

Create a base sauce by mixing 4 tablespoons of soy sauce, 1 tablespoon of honey, 1 tablespoon of minced garlic, and 2 teaspoons of sesame oil.
Brown the ground beef in a pan, add the sauce, and simmer on low heat for about 5 minutes until reduced by half.

3. Cook the Vegetables [00:43]

Blanch spinach in salted boiling water for 30 seconds, drain, rinse with cold water, squeeze dry, and season with 1/2 teaspoon of salt and 1 teaspoon of sesame oil.
Using the same water, boil the mung bean sprouts for 2-3 minutes, then drain, rinse with cold water, squeeze dry, and season with 1/2 teaspoon of salt and 1 teaspoon of sesame oil.
Sauté the shiitake mushrooms in oil, adding salt and 1 teaspoon of sesame oil.
Sauté the sliced carrots with a pinch of salt until softened, finishing with 1 teaspoon of sesame oil.

4. Fry the Egg [01:17]

Fry an egg in a pan with a little oil over low heat until the white is set and the yolk is runny.

5. Assembly [01:27]

Place a portion of cooked rice in a bowl.
Top with the cooked beef, spinach, bean sprouts, mushrooms, and carrots.
Place the fried egg on top and drizzle with the prepared gochujang sauce to taste.
Mix everything together before serving.