Korean Beef Bibimbap

Place sushi rice in a medium pot and run water over it. Wash the rice by rubbing it between your hands. Rinse the rice until the water runs clear. Then add the same amount of water to the pot as rice. Bring the pot to a boil, then turn down the heat to the lowest setting. Cover the pot with a lid and cook for 15 minutes or until all the water has been absorbed. Turn off the heat and keep the lid on the pot for 10 minutes, then mix the rice and taste if it's cooked.

Pour the sugar, a little salt & apple cider vinegar over the rice & mix through with a fork. Transfer the rice to a bowl & set aside.

Make the gochujang paste: blend all ingredients together into a smooth paste. Add a little water to thin out if needed. Marinate the beef strips with half of the gochujang paste & the light soy sauce. Cover & set aside to marinate for about 20 min.

Heat a clean wok until smoking hot. Add a little sesame oil and flash fry the carrots. Season with salt and pepper. They should still be crunchy. Remove the carrots from the wok.

Heat the wok again until smoking hot. Add a little more sesame oil and flash fry the pak choi. Season with salt and pepper. Remove from the wok.

Follow the same step to flash fry the mushrooms. Make sure your pan is smoking hot for the mushrooms to create a good seal on them.

Heat a wok until smoking hot. Add a little vegetable oil, then flash fry the beef strips until you get a caramelized color on the outside. Set the beef aside.

Heat a pan on low heat, add a little vegetable oil & fry your eggs on very low heat to sunny side up.

Get your bowl ready and arrange rice, then colorful veggies, then beef strips.

Place the egg on top of the beef, & top with a dollop of the gochujang paste. Sprinkle the dish with black sesame seeds.