♥ Please Subscribe my channel for more delicious recipes! http://www.youtube.com/subscription_center?add_user=SeonkyoungLongest ♥ Visit my website for written recipes and everyday meal! – http://www.SeonkyoungLongest.com ♥ Add me on Facebook for everyday update!- http://www.facebook.com/seonkyounglongest ♥ Follow me on Instagram!- http://instagram.com/Seonkyoung ♥ Follow me on Twitter! – http://twitter.com/Seonkyoung ♥ Any Questions! 😀 – firstname.lastname@example.org ♥Music by Milktea – Ramyeon King Hi, guys! I’m Seonkyoung Longest! Welcome to my cooking channel (Food channel)!! In this video I’m going to show you one of the most popular Korean cuisine, bibimbap. Bibimbap rice with lots of various vegetables, protein(mostly beef), spicy gochujang sauce, and egg on top, and as its name “Bibim (Mix)” you mix everything together! It’s very fun to eat, everyone likes it because you can build however you want to. It’s one of my favorite rice recipes, you’ve got to try out! Bibibmbap Recipe Ingredients 2 Tablespoons soy sauce 1 Tablespoon mirin (Seasoned rice wine) 1 Tablespoon sesame oil 2 Tablespoons Sugar Black pepper 1 lb. beef (Such as sirloin, chuck or rib-eye), cut into one bite size 7 teaspoons plus 4 teaspoons toasted sesame oil, divided 1 cup fresh mung bean sprouts or soy bean sprouts 2 small zucchini, julienned 1 (9-ounce) package fresh baby spinach 3 medium size carrots, julienned 1 (5-ounce) package shiitake mushrooms, sliced 1 cup chopped kimchi, season with sesame oil, sesame seeds and sugar 1 teaspoon each. ½ head radicchio, sliced 4 cups warm cooked rice (Sticky white rice or brown rice) 4 eggs Directions 1. Combine first 5 ingredients in a medium mixing bowl. Add beef; toss and coat evenly. Let stand 20 minutes 2. Heat a large skillet over medium-high heat. Add 1 teaspoon toasted sesame oil; swirl to coat. Add bean sprouts and a pinch of salt to pan; sauté 1 minute. Remove sprouts from pan, keep warm. Add 1 teaspoon oil to pan; swirl to coat. Add zucchini and a pinch of salt to pan; sauté 1 minute. Remove zucchini from pan, keep warm. Add 1 teaspoon oil to pan; swirl to coat. Add Spinach and a pinch of salt to pan; sauté 1 minute. Remove spinach from pan, keep warm. Add 1 teaspoon oil to pan; swirl to coat. Add carrots and a pinch of salt to pan; sauté 3 minutes. Remove carrot from pan, keep warm. Add 1 teaspoon oil; swirl to coat. Add mushrooms and a pinch of salt to pan; sauté 2 minutes. Remove from pan, keep warm. Add 1 teaspoon oil; swirl to coat. Add marinated beef to pan; sauté 7 minutes or until cooked through. Remove from pan, keep warm. 3. Heat a large nonstick skillet over medium-low heat. Add 1 teaspoon toasted sesame oil. Crack eggs into pan; cook 5 minutes or until whites are set. Remove from heat. 4. Place 1 cup rice in each of 4 shallow bowls. Arrange the sprouts, zucchini, spinach, carrots, mushrooms, seasoned kimchi, and radicchio evenly. Top each serving with 1 egg and 1 teaspoon toasted sesame oil. Serve with gochujang sauce. 5. Eat by adding as much sauce as you or guests desired and mixing everything together.