Bibimbap

Seasoned Bean Sprouts

1. In wok add oil and sauté garlic and shallots.
2. Add bean sprouts and stir fry for 30 seconds.
3. Add chicken stock simmer for a minute.
4. Add sesame oil and sesame seeds then season with freshly ground black pepper and salt.

Seasoned Carrots

1. In a wok heat the sesame oil then add carrots and salt.
2. Stir-fry the carrots for 1 minute.

Spicy Cucumber Slices

1. Mix all ingredients in a bowl and set aside for at least 10 minutes.
2. Drain from sauce then set aside sauce and cucumber separately.

Seasoned Spinach

1. Fill a pot with water then bring to a boil. Once boiling blanch the spinach and rinse with cold water.
2. Place spinach in a colander to drain then squeeze the excess water off from the spinach.
3. Place spinach on cutting board and cut into 2 inch pieces.
4. Place on a mixing bowl and toss together with sesame seeds, sesame oil and salt.

Seasoned Shiitake

1. In a wok heat the sesame oil then add shiitake and salt.
2. Stir-fry the shiitake for 2 minutes.

Seasoned Beef

1. In a small bowl, mix together beef, soy sauce, sesame oil and brown sugar and marinate for at least 15 minutes.
2. In a wok add oil and stir fry beef pieces in high heat for 2 minutes.

Bibimbap

1. In a wok add sesame oil then add rice, stir fry for a minute then spread rice across the woks surface. Leave in medium heat until bottom become light brown and crunchy. Now carefully scoop out rice and place in a bowl, placing the crispy side on the bottom.
2. Add all of the vegetables and beef on the top of the rice alternating colours then place egg on the middle.
3. To consume, mix everything together in the bowl and you can optionally add 1 tbsp of the sauce used for the cucumber.