Bibimbap

Ingredients

• 4 tablespoons Korean red pepper paste (gochujang)
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• 3 tablespoons water
• 3 cups short-grain rice
• 1 teaspoon salt, plus more to taste
• 16 ounces soy or mung bean sprouts
• 7 cloves garlic, minced
• 8 teaspoons sesame oil, plus more for garnish*
• 2 teaspoons roasted sesame seeds
• Pepper, to taste
• 1 bunch spinach
• 4 tablespoons chopped scallion
• 1/2 pound beef, such as rib eye or sirloin (for a vegetarian dish, use shiitake mushrooms instead), cut into thin 2-inch-long strips
• 3 tablespoons soy sauce
• 2 teaspoons sugar
• 1 teaspoon rice wine (optional)
• 2 cups boiled gosari (fern brake), cut into 3-inch lengths**
• 2 zucchini, halved lengthwise and sliced thinly crosswise
• 2 cucumbers, halved lengthwise, seeded, and sliced thinly crosswise
• 2 carrots, julienned
• 4 tablespoons vegetable or canola oil
• 4 eggs

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