Easy Authentic Bibimbap At Home

Cover and refrigerate for at least 20 minutes.

Once the grill is screaming hot, grill the meat in batches for 30 seconds to 1 minute on both sides.

In a medium saucepot, add in all ingredients and set over medium heat until it just begins to steam.

Separately, slice mushrooms into quarters and toss them into 350℉ oil to fry, stirring occasionally, until deep golden brown.

Place mushrooms directly into the hot marinade and pour into a container and let sit until cooled completely.

Begin by slicing the cucumber into quarters and scoring in a crosshatch pattern on both sides.

Season with salt, toss together, and let cure at room temperature for 15 minutes.

Drain, and rinse lightly. Add spicy chili crisp, lemon juice to taste, and grated garlic cloves. Toss to coat.

In a medium bowl, add grated ginger, fish sauce, and gochugaru mixing until combined.

Peel and julienne the carrots. Toss in the paste.

In a large pan, add a light drizzle of sesame oil heating over medium heat.

Add one bunch of fresh spinach, season to taste with salt, and let cook stirring often.

Cook until wilted. Cut the hit and add chopped garlic tossing together.

Add to a bowl and place to the side.

In a medium pot, heat a pot of water to a boil.

Add bean sprouts in batches and boil for 30 seconds.

Immediately toss in ice water until chilled. Remove and drain on a paper towel.

In a separate small pot, heat oil and sliced garlic over medium heat. Constantly stir.

Once the garlic is golden, cut off the heat and add in the sprouts tossing to coat.

Add fish sauce and stir together until combined.

To a shallow bowl, add a generous amount of steamed rice.

Add the mushrooms with a drizzle of marinade followed by spinach, bean sprouts, carrots, and cucumbers.

Add the meat and optionally top with a fried egg.

Finish with a drizzle of bibimbap sauce.