KOREAN BIBIMBAP ENJOY DAN:

                             KOREAN BIBIMBAP by CHEF DAN:

Serves 3-4

4-cup cooked jasmine rice

MEAT AND MEAT SAUCE

1/2-pound ground beef

2 tablespoon chili garlic sauce

1 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon brown sugar

1 garlic cloves, minced

VEGETABLES:

6 cups fresh spinach

1 large handful fresh bean sprouts

8 cremini mushrooms, sliced

1 EACH carrot, cucumber, and scallions

BIBIMBAP SAUCE:

2 tablespoon Korean red chili paste (Gochujang)

1 tablespoon sesame oil

1 tablespoon EACH honey, water, and toasted sesame seeds

1 teaspoon EACH apple cider vinegar, and minced garlic

DIRECTIONS:

1.   Marinate meat in the meat sauce for 30 minutes or more.

2.   In a wok add some sesame oil over medium-high heat when sizzling.

3.   Add the fresh spinach, and mushrooms and sauté for 3 minutes.

4.   Set aside.

5.   Add marinated beef with marinate to the wok and sauté until browned.

6.   Peel ad grate the carrots, thinly slice the cucumbers, and thinly slice the scallions:

OTHER TOPPINGS:

4 cups hot beef stock

4 eggs

1/4-cup Kinch

1 tablespoon EACH white sesame seeds, and black sesame seeds

BUILD THE BOWLS:

1.   Add 1 cup of boiling stock, 1 cup cooked rice, followed by 1/4 of the cooked spinach, mushrooms, 1/4-cup of the ground beef, some cucumber, carrots, some Kimchi.

2.   Sprinkle sliced scallions and sesame seeds over the top.

3.   Place egg into the bowls of hot liquid.

ENJOY DAN:                                                           BON-APPETITE!!