(45 minutes, makes about 4 bowls)
Ingredients
Chopped meat (1.5 lbs)
Carrots (3)
spinach (~8 oz)
cucumber
mushrooms
egg (1/person)
jasmine rice (1 cup)
salt
pepper
sugar (4 tbsp.)
sesame oil (3 tbsp.)
chile garlic sauce (2 tbsp.)
garlic (2 cloves, chopped)
sesame seeds
apple cider vinegar (~1/2 cup)
red wine vinegar (~1/2 cup)
soy sauce (1/4 cup)
Cook the rice, follow directions for jasmine rice on bag. Use sesame oil for the oil addition (~1 tbsp.).
Strip carrots into thin slivers.
Thinly slice cucumber
Put cucumber slices into a mixing bowl and pour in red wine vinegar (enough to fully cover half the cucumbers). Season mix with salt, pepper, and sugar (~1tbsp). Mix around and set to the side.
In a pan, on high, add chopped meat and start chopping up with spatula.
While the chopped meat cooks, in a separate pan add a bit of sesame oil, turn heat to medium, and the mushrooms. Season with salt and pepper. Mix around every so often until mushrooms are soft. Once they are soft, remove from pan and set to the side.
Once the chopped meat is brown and light pink, turn heat down to medium. Then season with salt and pepper. Add 1 tbsp. of sesame oil, the garlic and chile garlic sauce and mix around. Then add 2 tbsp. of sugar and the apple cider vinegar. Turn heat down to low and let simmer for 5 minutes.
When the mushrooms are done cooking, remove from pan and wipe clean with paper towel. Turn heat to medium, then add a bit of sesame oil and then add the spinach. Season with salt and pepper. Cook until fully wilted, then remove from pan.
In a bowl, add the jasmine rice, then your desired amount of chopped meat, spinach, mushrooms, carrots, and marinated cucumbers. *Add your desired amount of soy sauce on top of the meat.
Using the pan you used for the mushrooms and the spinach, wipe clean with paper towel and then using a stick of butter coat the bottom of the pan. Turn heat to high. Once the butter is bubbling, crack the egg open and keep the egg an yolk in tact. Turn heat down to medium-high. Use a pot top that fully covers the pan, to cover while the egg cooks (~1-2 minutes.) When the white part is fully cooked remove the egg from the pan and put on top of your assembled bowl.
Serve and enjoy!
*traditional bibimbap adds the soy sauce while the meat is cooking, but my family likes different levels of soy sauce flavor so I add it at the end!
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