Bi bim bab (Beef & vegetable bowl)

3 cups ssal (rice, Calrose, medium grain sticky rice)

a handful of kong na mul (soy bean sprouts)

4 pyo go beo seot (dried shiitake mushrooms)

1 ho bak (zucchini or squash), sliced 1/4 inch thick

1/2 cup go sa ri (packaged fernbrake in water)

1/2 cup mu (Korean radish), julienne

4 oz beef, thinly sliced

1/4 cup dang keun (carrot), julienne

1/2 yang pa (onion), sliced

4 tbsp go chu jang (Korean chili paste)

4 gye ran (eggs)

sesame oil

vegetable oil for sauteing

soy bean sprouts seasoning - 1 tbsp sesame oil

1/4 tsp go chu ga ru (Korean chili powder)

1/2 tsp salt

1/4 tsp sesame seeds

a pinch of sugar

shiitake mushrooms seasoning - 1/2 tsp sesame oil

1/2 tsp soy sauce

1/4 tsp sugar

zucchini seasoning - 1 tsp salt

1 tsp sesame oil

1/4 tsp minced garlic

1/4 cup water

fernbrake seasoning - 2 tbsp vegetable oil

1 tsp minced garlic

1/2 tsp soy sauce

1 tsp salt

1/2 tsp sesame seeds

radish seasoning - 1 tsp sugar

1 tsp salt

1 tsp sesame oil

1/4 tsp minced garlic

1/4 cup water

beef seasoning - 1 tsp soy sauce

1 tsp sugar

1/2 tsp sesame oil

1/4 tsp minced garlic

pinch of pepper

Wash rice until the water comes out clean.
Add 3.5 cups of water, cook rice in a rice cooker.
Or cook in a pot on a high heat until the water is absorbed.
Reduce heat to very low, cover with a lid, cook for another 15-20 minutes.
Turn the heat off, leave for 10-15 minutes with a lid on.

Soy bean sprouts -
Wash and add to a pot, pour 1/2 cup water and a pinch of salt, cover the lid.
Bring to a boil, reduce heat to low, cook for 5-7 minutes.
Don't peek it, if they smell like cooked beans, they're done.
Pour into a colander, let cool for a while.
Add seasonings, mix.

Shiitake mushrooms -
Dried ones need to be reconstituted, add warm water, leave until softened.
Wash, squeeze out water, slice thinly.
Add to a pan with seasonings, saute briefly.

Zucchini -
Add in a pan with seasonings on a high heat with a lid.
Bring to a boil, reduce heat to low, cook for 2-3 minutes.
Open the lid, let cool.

Fernbrake -
Drain the water, add oil to a pan, saute with seasonings.
Add sesame seeds at the last minute.
Let cool.

Radish -
Add in a pan with seasonings on a high heat with a lid.
Bring to a boil, reduce heat to low, cook for 4-5 minutes.
Open the lid, let cool.

To assemble the bowl -
Put rice on a bottom, arrange vegetables around.
Add egg york (or sunny side up, or just fried) on top.

cool tip !
You can use any vegetables such as spinach, bean sprouts, or mushrooms (oyster, enoki).
Blanch mushrooms, squeeze, add some sesame oil, salt and sesame seeds.