Bibimbap - Korean Mixed Rice with Meat and Assorted Vegetables

Meat and meat sauce

• 100 g beef mince (3.5 ounces), (or other cuts)
• 1 Tbsp soy sauce
• 1 Tbsp sesame oil
• 1 tsp brown sugar
• 1/4 tsp minced garlic 

Vegetables and other

• 250 g spinach (0.6 pounds)
• 350 g bean sprouts (0.8 pounds), You don’t have to use them up if you think it’s too much but I love having lots of vegetables on my bibimbap!
• 100 g shiitake mushroom (3.5 ounces)
• 120 g carrots (4.2 ounces, 1 small)
• 1/2 tsp fine sea salt (1/4 tsp each will be used when cooking shiitake mushroom and carrots)
• 3 cups Steamed rice (3 to 4 serving portions )
• 3 eggs (3 or 4 depending on the serving portion)
• Some cooking oil (to cook the meat, mushroom, carrots and eggs – I used rice bran oil)
• Some toasted seasoned seaweed shredded (long thin cut)

Bibimbap sauce - The below sauce might be only enough for 3 servings if you like eating it spicy.

• 2 Tbsp Gochujang
• 1 Tbsp sesame oil
• 1 Tbsp sugar - I used raw sugar
• 1 Tbsp water
• 1 Tbsp toasted sesame seeds
• 1 tsp vinegar - I used apple vinegar
• 1 tsp minced garlic