Bibimbap At Home

Meat: Pat the meat dry and cut into ¼" 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: In a medium saucepot, add in all marinade ingredients (vinegar, mirin, soy sauce, bay leaves, garlic, shallot) and set over medium heat until it just begins to steam.

Separately, slice mushrooms into quarters and toss them into 350°F oil to fry, stirring occasionally, until deep golden brown.

Place mushrooms directly into the hot marinade, pour into a container, and let sit until cooled completely.

Cucumber: Slice the cucumber into quarters and score in a crosshatch pattern on both sides.

Season with salt, toss together, and let cure at room temperature for 15 minutes.

Drain and rinse lightly. Add spicy chili crisp, lemon juice to taste, and grated garlic cloves. Toss to coat.

Fresh Carrot Kimchi: 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 until wilted.

Cut the heat and add chopped garlic, tossing together. Add to a bowl and set aside.

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 stirring.

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 cucumbers.

Add the meat and optionally top with a fried egg.

Finish with a drizzle of bibimbap sauce.