BIBIMBAP

In this episode we dive into the simplicity & complexity of a traditional korean bibimbap, while also showing how you can truly customize this dish to your specific liking.
INGREDIENTS:
Bibimbap sauce:
5 tablespoons gochujang
2.5 tablespoons mirin
3 tablespoons rice vinegar
1 tablespoon honey
2 teaspoons dark soy sauce
2 cloves garlic, grated
2 teaspoons grated ginger
2 teaspoons toasted sesame oil
Marinated Steak:
2 thick ribeye steak2
4 cloves garlic
1/4 cup sweet soy
1 tablespoon honey
1 tablespoon dark soy
1 tablespoon rice vinegar
2 teaspoons sesame oil
Mushrooms (rehydrate in soy marinade):
1lb oyster mushrooms
1/2 cup soy sauce
1/2 cup mirin
1/2 cup white distilled vinegar
5 cloves garlic, lightly crushed.
2 bay leaves
1 shallot quartered

Spinach:
1 bunch fresh spinach (near lettuces)
3 clovers garlic
1 teaspoon chili or sesame oil
Salt to taste

Fresh Carrot Kimchi:
2lb carrots
salt to taste (for curing)
1 tablespoon gochugaru
3 cloves grated garlic
1 tablespoon grated ginger
1/4 cup thinly sliced green onion (sliced into rounds)
1 tablespoon fish sauce

Bean Sprouts:
2 cups bean sprouts
1 tablespoon fish sauce
3 tablespoons oil
3 cloves garlic thin sliced
Salt to taste

Rice and assembly:
1 1/2 cups short-grain rice
2 cups water
Gochujang sauce
4 eggs
3 tablespoons vegetable oil

INSTRUCTIONS:
Meat Method:
Pat the meat dry and cut into ¼-inch slices and toss into a bowl. To the bowl, add chopped garlic, sweet soy sauce, dark soy sauce, rice vinegar, sesame oil, and honey. Mix together by hand until thoroughly combined.
Cover and refrigerate for at least 20 minutes.
Once the grill is screaming hot, grill the meat in batches for 30 seconds to 1 minute on both sides.

Mushroom Method:
In a medium saucepot, add in all ingredients and set over medium heat until it just begins to steam.
Separately, slice mushrooms into quarters and toss them into 350F oil to fry, stirring occasionally, until deep golden brown.
Place mushrooms directly into the hot marinade and pour into a container and let sit until cooled completely.
grated garlic cloves. Toss to coat.

Carrots:
In a medium bowl, add grated ginger, fish sauce, and gochugaru mixing until combined.
Peel and julienne the carrots. Toss in the paste.

Garlic Spinach:
In a large pan, add a light drizzle of sesame oil heating over medium heat.
Add one bunch of fresh spinach, season to taste with salt, and let cook stirring often.
Cook until wilted. Cut the hit and add chopped garlic tossing together.
Add to a bowl and place to the side.

Bean Sprouts:
In a medium pot, heat a pot of water to a boil.
Add bean sprouts in batches and boil for 30 seconds.
Immediately toss in ice water until chilled. Remove and drain on a paper towel.
In a separate small pot, heat oil and sliced garlic over medium heat. Constantly stir.
Once the garlic is golden, cut off the heat and add in the sprouts tossing to coat.
Add fish sauce and stir together until combined.

Assembly:
To a shallow bowl, add a generous amount of steamed rice.
Add the mushrooms with a drizzle of marinade followed by spinach, bean sprouts, carrots and kimchi.
Add on the meat and topped with a fried egg.
Finish with a drizzle of sauce.

Enjoy!