Bibimbap is a nutritious and healthy Korean dish compromises of a bowl of steaming rice with assortment of vegetables and meat on top, mixed with sauce.
Marinate beef with soy sauce, sesame oil, sugar, and garlic for 30 minutes.
Heat up a pan over medium high heat and cook the marinated beef until well cooked. Set aside.
Drain kimchi juice. Chop the kimchi into smaller pieces. Set aside.
Bring a large pot of water to a boil over high heat and prepare an ice bath. Blanch the bean sprouts, place immediately in the ice bath, then squeeze out water. Season with 1/2 tsp sesame oil and 1/4 tsp salt. Set aside.
In the same boiling water, blanch the bean sprouts, place immediately in the ice bath, then squeeze out water. Season with 1/2 tsp sesame oil and 1/4 tsp salt. Set aside.
Combine the carrot matchsticks with 1/4 tsp salt. Mix well and let it sweat for 5-10 minutes. Heat a pan and add a few drop of vegetable oil. Squeeze out excess water from the carrot, then saute for about 1 minutes. Set aside.
In the same pan, add a few drop of vegetable oil, saute shiitake mushrooms until well cooked. Season with 1/4 tsp salt. Set aside.
In a small bowl, mix gochujang, soy sauce, sesame oil, honey, and rice wine vinegar until well combined.
Divide desired amount of rice between serving bowls. Picking out veggies, kimchi, and cooked beef one at a time, place each in circle around bowl. Sprinkle with toasted sesame seeds. Serve with sauce on the side.
Add about 1 tbsp gochujang sauce into each bowl (depending on personal preference) and mix everything with spoon or chopsticks.