• ▢4 cups cooked white rice , preferably short grain (Note 1)
• ▢4 eggs
• ▢2 tsp sesame seeds

Korean Beef & Marinade:

• ▢250 g/8oz beef tenderloin or thick steak , very finely sliced (subs, Note 2)
• ▢1/4 green apple , grated using box grater (Note 3)
• ▢3 garlic cloves , minced
• ▢1 tbsp soy sauce , light or all purpose (Note 4)
• ▢1 tbsp honey (or brown sugar)
• ▢2 tsp sesame oil , toasted (Note 9)

Vegetables:

• ▢2 carrots , large, cut into 5 x 0.5cm/2 x 1/5″ batons
• ▢2 zucchini , large, cut into 5 x 0.5cm/2 x 1/5″ batons
• ▢1 bunch of spinach , cut into 5cm/2″ lengths
• ▢8 dried shiitake mushrooms , large (Note 5)
• ▢4 cups bean sprouts
• ▢2 tsp garlic , minced (3 cloves)
• ▢8 tsp vegetable oil , separated
• ▢1/2 tsp salt
• ▢1.5 tsp soy sauce , light or all purpose (Note 4)
• ▢1/4 tsp fish sauce (sub soy)
• ▢1/4 tsp white sugar
• ▢Sesame oil , toasted (Note 9)

Bibimbap Sauce:

• ▢4 tbsp gochujang paste (Note 6)
• ▢2 tbsp mirin (Note 7)
• ▢2 tbsp rice vinegar (Note 8)
• ▢1.5 tsp soy sauce (Note 4)
• ▢3 tsp white sugar
• ▢1 garlic clove , finely grated
• ▢2.5 tsp sesame oil , toasted (Note 9)