Mix this classic Korean rice bowl together just before serving to get the full, flavorful experience.

Preparation

In a medium work bowl, mix 3 teaspoons minced garlic with 1 tablespoon soy sauce and 2 teaspoons sesame oil, then add sliced beef and marinate for 30 minutes to overnight.

To grill, cook marinated beef over high, direct heat for 3–4 minutes, or to pan-fry, heat 2 teaspoons vegetable oil in a large skillet over high heat. Let excess marinade drip off then add beef. Cook for 3–4 minutes, until cooked and caramelized bits form, then remove from pan.

Sauté mushrooms with 2 teaspoons of vegetable oil for 2–3 minutes, until tender, then add 1½ teaspoons soy sauce, ¼ teaspoon sugar and ½ teaspoon minced garlic. Stir for 1 minute, then remove from pan.

Place carrots in a bowl and sprinkle with ¼ teaspoon kosher salt. Toss together and leave for 15 minutes, then drain excess liquid. Add 2 teaspoons vegetable oil to the pan, then cook carrot until just tender and remove.

Heat 2 teaspoons vegetable oil with a splash of sesame oil. Sauté spinach until it starts to wilt. Add ½ teaspoon minced garlic and salt to taste, stir, then remove. When cool, squeeze to drain out excess liquid.

Blanch bean sprouts in boiling water for 2 minutes, or until flexible. Drain under cold water, then cool. Squeeze out excess liquid then place in a bowl and mix with 2 teaspoons sesame oil, 1 teaspoon minced garlic and ½ teaspoon fish sauce. 

Fry eggs to your desired doneness.

To serve, place warm rice in bowls. Top with vegetables and beef, then the egg. Sprinkle with sesame seeds, drizzle with sesame oil and serve with Bibimbap Sauce.