Ingredients: (Serves 3 to 4)
Meat and Meat Sauce:

• 100g / 3.5 ounces beef mince (or other cuts)

• 1 tbsp soy sauce

• 1 tbsp sesame oil

• 1 tsp brown sugar

• 1/4 tsp minced garlic

Vegetables and Other Ingredients:

• 250g (0.6 pounds) seasoned spinach

• 350g (0.8 pounds) seasoned bean sprouts

• 100g (3.5 ounces) shiitake mushroom

• 120g (4.2 ounces) carrots (1 small)

• 1/2 tsp fine sea salt (1/4 tsp each for mushrooms and carrots)

• 3 cups steamed rice (3 to 4 serving portions)

• 3 or 4 eggs (depending on the serving portion)

• Some cooking oil (for meat, mushroom, carrots, and eggs)

• Some toasted seasoned seaweed, shredded (long thin cut)

Bibimbap Sauce:

• 2 tbsp gochujang

• 1 tbsp sesame oil

• 1 tbsp sugar (raw sugar)

• 1 tbsp water

• 1 tbsp roasted sesame seeds

• 1 tsp vinegar (apple vinegar)

• 1 tsp minced garlic

Instructions:

1. Prepare Ingredients:

   • Meat: Mix the beef mince with the meat sauce ingredients. Marinate for about 30 minutes. Add some cooking oil to a wok and cook the meat on medium-high to high heat for 3 to 5 minutes until thoroughly cooked.

   • Sauce: Mix the bibimbap sauce ingredients in a bowl.

   • Spinach & Bean Sprouts: Cook and season the spinach and bean sprouts.

   • Carrots: Rinse, peel, and julienne the carrots. Add some cooking oil and 1/4 tsp of fine sea salt to a wok and cook the carrots on medium-high to high heat for 2 to 3 minutes.

   • Mushrooms: Clean, rinse, and thinly slice the shiitake mushrooms. Add some cooking oil and 1/4 tsp of fine sea salt to a wok and cook them on medium-high to high heat for 2 to 3 minutes until cooked.

   • Eggs: Make fried eggs (sunny side up is common, or per your preference).

2. Assemble: Put the rice into a bowl and arrange the meat, assorted vegetables, seasoned seaweed, and the egg on top of the rice. Serve.

3. Eat: To enjoy, mix all the ingredients in the bowl.