A delicious and vibrant Bibimbap recipe featuring pickled vegetables, savory stir-fried beef, a rich gochujang sauce, and sautéed spinach and mushrooms, all served over rice with a fried egg and kimchi.
For the pickled vegetables, add your sliced cucumbers to a mason jar and your sliced carrots to another mason jar. Add a few peppercorns to each jar. For the pickling liquid, in a pot, add 1 1/2 cups white vinegar, 1 1/2 cups water, 2 Tbsp salt, and 1 Tbsp sugar. Bring to a boil. Pour your pickling liquid over the cucumbers and carrots in the jars. Add a lid and set aside.
In a small bowl, combine your gochujang, 1 Tbsp soy sauce, 1 tsp toasted sesame oil, 1 tsp rice vinegar, 1 tsp grated garlic, and 1 tsp grated ginger. Mix together and set aside.
In a large bowl, add your thinly sliced beef, 2 Tbsp soy sauce, 2 tsp sesame oil, 1 Tbsp brown sugar, 4 cloves minced garlic, and 1 Tbsp minced ginger. Mix well. Heat a large wok over medium-high heat. Once hot, add your oil and your beef. Stir fry until browned but not fully cooked. Remove to a bowl and set aside.
To the wok, adding more oil if necessary, add your mushrooms, season with salt, and sauté until softened. Remove and set aside. Next, add your spinach to the wok and cook until wilted. Add a sprinkle of sesame seeds and salt. Then remove and set aside.
To assemble, in a bowl, add some cooked rice, some of your stir-fried beef, pickled cucumbers, pickled carrots, spinach and mushrooms, kimchi, and a fried egg on top. Garnish with sesame seeds and a generous drizzle of your gochujang sauce. Enjoy!
