Bibimbap

Bibimbap is a Korean rice with mixed vegetables.  We love Korean food because it's hot and spicy, just like Mexican food.  I always think there are many similarities between Mexico and Korea.  Not only in food but in people, who are very passionate and energetic.  I guess the food with lots of veggies and chilies is their source of energy, like I feel revived every time I eat Bibimbap.  I used leftover Nibuta pork for meat but I'll write the recipe for regular version with ground beef. 

-Apr. 3 grocery shopping € 8.76/ € 225.37 left

Ingredients (serves 2)
1 cup rice
 ...<for vegetables>
2 medium carrots
150g/5.3oz bean sprouts
50g/1.7oz boiled spinach (I used frozen)
4 tbsp. roasted sesame seeds
3 tsp. sesame oil
2 tsp. Chinese chicken stock powder
a pinch of salt
...<for meat>
150g/5.3oz ground beef
1/2 tbsp. sesame oil
1 1/3 tbsp. soy sauce
2/3 tbsp.sugar

2 tsp. Gochujang
1/4 nori sheet (cut in thin strips)

Directions
1. Cook rice. 
2. In a small bowl, combine sesame oil, chicken powder, salt and ground sesame seed.
3. Wash and cook bean sprouts in boiling water for 1 min.  Drain and combine with 1 1/2 tbsp. sesame mix.
4. Cook spinach in boiling water for 1 min.  Drain and cut.  Combine with 1 1/2 tbsp. sesame mix.
5. Slice carrots into strips.  Cook in boiling water for 1 min.  Combine with 1 1/2 tbsp. sesame mix.
6. In frying pan, heat sesame oil and cook pork.  Once pork is cooked, season with sugar and soy sauce.
7. Top rice with prepared bean sprouts, spinach, carrots and meat.  Garnish with Gochujand and nori.