Bibimbap

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

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

Seasoned Carrot Salad (About 1 cup)

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

Spicy Cucumber Salad (About 1 cup)

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

Seasoned Spinach Salad (Makes 1 1/2 cups)

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

Seasoned Beef

• 2 oz (60g) rib eye steak 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 gochujang available at Korean grocery, Korean red pepper paste
• 1 tablespoon rice vinegar or apple cider vinegar
• 1 teaspoon honey
• 1 tablespoon apple juice or water
• 2 teaspoons sesame oil