Name: Bibimbap Recipe
Yield: 4 people
Ingredients: 3 cups cooked white rice; 2 tablespoons sesame oil plus extra for drizzling; 3 tablespoons Tangy Red Pepper Dressing; 1 fried egg, sunny-side up; 1/2 cup water; 1 teaspoon fine-grain sea salt; 12 oz soybean sprouts; 4 tablespoons minced green onion, scallions; 1 tablespoon toasted sesame seeds; 1 tablespoon dark sesame oil; 4 carrots, peeled and cut into 2-inch matchstick strips; 1/２ teaspoon fine-grain sea salt; 1 tablespoon dark sesame oil; 4 Armenian or mini cucumbers or 1/2 English cucumber, sliced in 1/4 – inch rounds; 1 teaspoon fine-grain sea salt; 2 tablespoons Tangy Red Pepper Dressing; 1 tablespoon toasted sesame seeds; 1 pound spinach, rinsed carefully ((500 g)); 2 tablespoons toasted sesame seeds; 2 tablespoons dark sesame oil; 1 teaspoon fine-grain sea salt; 2 oz rib eye cut into strips or ground beef; 2 teaspoons soy sauce; 1/2 teaspoon sesame oil; 1 teaspoon brown sugar; 2 tablespoons Korean red pepper paste, available at Korean grocery; 1 tablespoon rice or cider vinegar; 1 teaspoon honey; 1 tablespoon apple juice or water; 2 teaspoons sesame oil