Bibimbap

The Toppings (Use 1 cup of each of the vegetable toppings for the rice.)

• 1 1/2 cups seasoned bean sprouts
• 1/2 cup water
• 1 teaspoon fine-grain sea salt
• 12 oz (350g) soybean sprouts
• 4 tablespoons green onion scallions, minced
• 1 tablespoon toasted sesame seeds
• 1 tablespoon dark sesame oil

Seasoned Carrot Salad (About 1 cup)

• 4 carrots peeled and cut into 2-inch (5cm) matchstick strips
• 1/２ teaspoon fine-grain sea salt
• 1 tablespoon dark sesame oil

Spicy Cucumber Salad (About 1 cup)

• 4 Armenian cucumbers or mini cucumbers or 1/2 English cucumber, sliced in 1/4 – inch (5mm) rounds
• 1 teaspoon fine-grain sea salt
• 2 tablespoons Tangy Red Pepper Dressing
• 1 tablespoon toasted sesame seeds

Seasoned Spinach Salad (Makes 1 1/2 cups)

• 1 pound (500g) spinach rinsed carefully
• 2 tablespoons toasted sesame seeds
• 2 tablespoons dark sesame oil
• 1 teaspoon fine-grain sea salt

Seasoned Beef

• 2 oz (60g) rib eye cut into strips or ground beef
• 2 teaspoons soy sauce
• 1/2 teaspoon sesame oil
• 1 teaspoon brown sugar

Tangy Red Pepper Dressing

• 2 tablespoons Korean red pepper paste available at Korean grocery
• 1 tablespoon rice vinegar or apple cider vinegar
• 1 teaspoon honey
• 1 tablespoon apple juice or water
• 2 teaspoons sesame oil