Weeknight Korean Bibimbap

• 1 lb of ground beef
• 1/2 large Onion
• 2 clovers chopped Garlic
• 1 1/2 tablespoons Sesame Oil

Cook on the stove for about 10 minutes until meat is fully cooked, then add

• 2 tablespoons Soy Sauce or Tamari
• 1 rounded tablespoon Gojang Hot pepper paste
• 1 Tablespoon Mirin
• 1 Tablespoon Rice Wine Vinegar
• 2 tablespoons Brown Sugar
• 1 teaspoon each white and black Sesame Seeds
• 1 teaspoon Ginger optional – not pictured

I cook any and all liquid out of the meat and keep it on medium heat until the ground beef is a just beyond browned but not burnt

Recipe for the Veggies:

• Spinach
• Shredded Carrots
• Mushrooms
• Zucchini
• Mung Bean Sprouts
• Soybean Sprouts
• Onions

Sauté  each batch of veggies individually with any selection of the following seasonings

• Sesame oil a must for frying and don’t substitue it is the anchor of the dish
• Soy Sauce or Tamari (only use a light an only in one or two of the veggies. Tonight I only added Soy Sauce to the Mushrooms
• Garlic – Yeah in most everything…
• Salt
• Pepper
• Gojang paste – I use it for the onions and sometimes the carrots
• Black and white Sesame seeds

Mix and match seasonings and gently stirfry each veggie on the stove for a about 3 -5 . minutes. I set the oven on 250 degrees before I start and as I finish each batch I put int a large baking dish in the oven to keep warm, but you can leave them on your counter too. they will warm up in the stone bowls when assemble everything on the stove.