Re: Bibimbap - Recipe, please!

Sooo...I've attempted Bibimbap twice. My sis asked for the recipe, and I typed this up...added some suggestions. Excuse the not capitalizing and punctuating correctly...

sorry i don't have any proportions...i just kind of eyeballed everything.

for the meat:
meat, thinly sliced (freeze it a little bit before cutting so it's
stiff and easier to slice) and I dunno what kind...maybe with some fat
on it..you can look up what kind of meat bulgogi is. it's the same
meat

meat marinade:
soy sauce
sesame oil
scallions, chopped (green and white parts)
black pepper
garlic finely chopped (a lot. i used a whole head for one marinade)
sugar (i used honey too)...other recipes i've seen people use asian
pear juice or 7up...whatever sweetener you want
chili pepper flakes (i like the smaller shakey kind with no seeds)
sesame seeds (i didn't put any in mine though)

the marinade should be more sweet than salty, and should smell
awesome. like sesame and garlic and scallion with sweet soy sauce
awesome. mix it all up, and put the sliced meat in and mix and
refrigerate while you chop up...

the veggies:
carrots julienned (really thin. if you've eaten bibimbop, you'd know)
spinach (you can chop it if you want...)
shitaki mushrooms, thinly sliced (cut the stem off so the cap can lie
flat and cut stem and cap separately)
japanese cucumber - the small kind - thinly sliced into circles (totally forgot about cucumbers)
bean sprouts

boil each veg separately and cook until soft or however cooked you
want them. boil in this order: cucumber, bean sprouts, spinach, carrot, mushroom. after taking out the stuff, i would run them under cold
water for a little bit to stop them from cooking more. and i reused
the boiling water. at the end you can make it into a soup. add some
seaweed and seasoning and maybe tofu...mmm

while the vegetables are boiling, scramble an egg or two, but cook it flat
like a crepe then cut into thin strips. or just cook a fried egg. or both
whatevs.

oh yeah. you should cook rice. maybe before everything. like first
thing. nice fluffy rice...or use leftover rice

cook the marinaded beef in sesame oil (big
skillet? a wok maybe? you use it again) set aside the cooked meat

in the same skillet, throw some rice in and give it a little fry until
it's all warm and huggable. turn the burner to low (or off) and add
everything on top to make a bibimbop color wheel. you can sprinkle
sesame seeds on and tiny seaweed strips too.

take a picture and send it to everyone and set the tummies agrumbling.

then!
drizzle some sesame oil on there, and sriracha, and mix mix! if you
make it too hot, have that soup, or add rice.
that's basically it. bibimbop should have a sticky consistency. some
people add that broth directly into the bibimbop like moms and pops
who learned to eat it on korean airlines. i'm so hungry now. goodbye.

First attempt: very successful. Only problem (not a big one) was the meat was a little too soy saucy and not sweet enough.

Second attempt: GROSS. No egg, too much rice, too much carrot, not enough of everything else. Solution? HOT SAUCE TIMES INFINITE. But I fixed the marinade problem at least.

Next time, I'll make a smaller batch. The prep time was craaazy long. But oh so worth it....