Name: Bibimbap
Prep time: 60 min
Cook time: 10 min
Yield: 4
Cuisine: Korean
Ingredients: Steamed white rice; Bulgogi (recipe follows); 1 carrot, julienned; Cooked bean sprouts, sauteed in a little sesame oil or peanut oil and seasoned with salt; Cooked spinach, sauteed in a little sesame or peanut oil and seasoned with salt; 4 shiitake mushrooms, thinly sliced and sauteed in peanut oil and seasoned with salt; 1 egg, cooked over easy; 1 tbsp. sesame seeds; 1 tbsp. dark sesame oil; Soy sauce, to taste; Gochuchang paste (recipe follows); For the Bulogi; 450g rib eye steak; 125ml soy sauce; 1 Korean pear or Asian pear, grated with juices; 2 tbsp. finely chopped garlic; 1/2 small white onion, grated or sliced; 1 tbsp. grated fresh ginger; 2 tbsp. muscovado sugar; 1 tbsp. honey; 2 tbsp. sesame seeds, toasted; 2 tbsp. toasted sesame oil; 1 tbsp. ground red chilli pepper; 1/4 tsp. ground black pepper; 2 spring onions, thinly sliced; 1 (500ml) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up); For the gochuchang paste (seasoned red chilli paste); 4 tbsp. gochuchang (available at Korean grocers); 1 tbsp. sugar; 1 tbsp. sesame seeds