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4 cups cooked white rice

4 eggs

2 tsp. sesame


2 carrots, cut into thin strips

2 zucchini cut into thin strips

1 bunch of spinach cut into thin strips

8 dried shiitake mushrooms

4 cups bean sprouts

2 tsp. garlic puree

8 tsp. oil

1/2 tsp. salt

1.5 tsp. light soy sauce

1/4 tsp. fish sauce

1/4 tsp. white sugar

sesame oil


250 g very finely chopped beef fillet

1/4 green apple, grated with a grater

3 tsp. garlic puree

1 tbsp. light soy sauce

1 tbsp. honey (or brown sugar)

2 tsp. sesame oil


4 tbsp. paste gochujang

2 tbsp. mirin

2 tbsp. rice vinegar

1.5 tsp. soy sauce

3  tsp. white sugar

1  tsp. garlic puree

2 1/2  tsp. sesame oil



1. Mix the ingredients until the sugar dissolves.


1. Mix the marinade in a bowl and add the beef. Marinate for 30 '.

2. Heat 2 tsp. oil in a large skillet over high heat. Then add the meat and cook for 3-4 minutes until cooked and caramelized. Remove from the pan and keep warm.


1. Soak the mushrooms in a large bowl of boiling water for 30 ', until hydrated. Strain, squeeze and then cut into slices.

2. Place the carrot and zucchini in separate bowls, sprinkle each with 1/4 tsp. salt, leave for 20 'and then drain the liquid.

3. Heat 2 tsp. oil in a pan over medium-high heat. Cook the mushrooms for 2 '. Add 1.5 tsp. soy, 1/4 tsp. sugar, 1/2 tsp. garlic. Stir for 1 'and then remove from the heat. Then add 2 tsp. oil again in the pan and cook the carrot on its own, until softened. Then remove it and repeat the same process with the zucchini.

4. Heat 2 tsp. oil with a pinch of sesame oil. Saute the spinach until it starts to wither. Add 1/2 tsp. garlic and salt, stir and then remove. When it cools, press to drain the excess liquid.

5. Simmer the bean sprouts in water for 5 '. Drain under cold water and leave to cool. Drain by hand, place in a bowl and mix with 2 tsp. sesame oil, 1 tsp. garlic, 1/4 tsp. fish sauce.

6. Fry the eggs according to your tastes. Divide the hot rice in bowls, add the vegetables and meat and the egg on top. Sprinkle with sesame seeds, sesame oil and serve with Bibimbap sauce!

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