Bibimbap

Method

1. Mix together 2 teaspoons minced garlic, 1 tablespoon caster sugar, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 2 stalks spring onion and 1/2 tablespoon salt and pepper. Add sliced beef and mix well. Let marinade in fridge for at least 30 minutes.
2. Bring a pot of water to boil. Add 500g bean sprouts and blanch for approximately 30 seconds. Strain and rinse under water until cool. Drain.
3. Mix together 2 teaspoons minced garlic, 2 teaspoons fish sauce, 2 stalks spring onion, 1 tablespoon sesame oil and 1 teaspoon sesame seeds. Add blanched beansprouts and mix well. Put aside.
4. Mix together 2 tablespoons gochujang, 1 tablespoon mirin, 1 tablespoon korean apple vinegar, 1 tablespoon soy sauce, 1 tablespoon caster sugar, 2 teaspoons minced garlic and 1 tablespoon sesame oil. Put aside.
5. In a small saucepan, mix together 1/4 cup white vinegar, 2/3 cup caster sugar and 1 cup water. Bring to a simmer and stir until sugar is dissolved. In a small bowl mix together carrot and daikon and pour brine over until fully submerged. Put aside.
6. In a pan over medium heat, fry shiitake in oil. Add 1 tablespoon sesame oil and 1 tablespoon soy sauce and saute for 5 minutes or until cooked. Put aside.
7. In a pan over medium heat add 1 tablespoon sesame oil and saute pak choi for 5 minutes or until lightly cooked. Put aside.
8. In a pan over medium-high heat, add oil and marinated oyster blade. Let the beef fry for about 5 minutes or until the underside turns a golden brown then flip and continue to fry as normal. Cook for approximately 8 minutes or until cooked through.
9. In a pan over medium-high heat add oil and fry eggs.
10. Assemble the bibimbap by dividing the cooked jasmine rice among 4 bowls. Add cooked beef, shiitake mushrooms, pak choi, pickled vegetables, bean sprouts, kimchi and a fried egg. Drizzle with gochujang sauce and sesame seeds. Enjoy!