Sesame oil and gochujang are a must to make a real Korean bibimbap.
200 g of soy sprouts
Young spinach shoots
Shiitake or button mushrooms
2 or 3 cloves of garlic
1 piece of grated ginger
500 g of beef to braise
Eggs (one per person)
Brown sugar or sugar
Rice or white vinegar
Korean pepper paste (Gochujang)
Cook the rice (1 part rice to 2 parts water): 10 minutes over high heat, then 10 minutes off the heat, covered.
Prepare the marinade: mix 3 tbsp. brown sugar, 3 tbsp. sesame oil, 3 tbsp. rice vinegar, a crushed clove of garlic and a piece of minced ginger (about 1 tsp.).
Add the thin strips of beef or ground beef, leave in the fridge for 20 minutes.
Prepare the vegetables in thin slices: carrots, zucchini, slice the mushrooms.
Cook the vegetables one by one in a frying pan or wok (carrots, mushrooms, spinach, soy, zucchini) with a tsp. of sunflower oil, a little minced garlic to taste, and after 3 minutes, add 1 tsp. of soy sauce to each vegetable.
Cook the beef strips in a little hot oil for 2 minutes and fry the eggs (fried eggs).
Serve in bowls with rice at the bottom, vegetables all around, some chili paste, and beef and/or egg in the middle!