Bibimbap - Eric Anwiler

Gochujang Sauce:
4 tbsp gochujang paste
2 tbsp brown sugar
2 tbsp sesame oil
1 tbsp apple cider vinegar
2 tbsp toasted sesame seeds
3 garlic cloves- minced

Beef:
2-3lb beef- sliced thin

Vegetables:
3-4 carrots thin sliced round or matchsticked
2 cucumbers matchsticked
1 red pepper sliced thin
8 oz shitake or other mushrooms

Spinach Salad:

• 250g baby spinach
• 1 tsp fine sea salt – to add to the water
• 6 cups of water 
• Seasoning Sauce 
• 1 tsp finely chopped spring onion/scallion
• ½ tsp minced garlic
• ¼ tsp fine sea salt (You can adjust the amount of salt per your requirement)
• 1 tsp roasted sesame seeds
• 1 Tbsp sesame oil 
• Bring salted water to a boil. Once the water starts to boil, plunge the spinach into the pot and leave it for 30 seconds. Drain the boiled water away and run cold water on the spinach for 1-2 minutes. Squeeze the spinach to remove excess water. Add the seasoning sauce and mix well with your hands.

Rice:
 4-6 servings of white rice using slightly less water than package directions(leave in pot)

1. Mix beef with half the sauce (reserve the rest for serving). Marinate 30 min-1hr
2. Cook rice
3. Chop veggies and put in separate bowls
4. Put a crack of salt on vegetables and let sit for 20 minutes
5. Cook vegetables in 1 tsp sesame oil one at a time
6. Cook meat in batches
7. Finish cooking rice until bottom layer gets crispy
8. Serve with extra sauce