Bibimbap!

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Full Recipe
## Preparing Traditional Bibimbap:
1. First, cook 1 cup of short-grain white rice with 1 cup of water in a rice cooker or on a stove top. Add 1 square of dashima and a pinch of salt on top of the rice before cooking.
2. Julienne 1/2 a zucchini and 1 carrot.
3. Cut the ends off of 300g of spinach.
4. Tear 200g of baby oyster mushrooms apart.
5. Heat up oil on medium high heat, and add the julienned zucchini. Sprinkle with salt and sautee until fragrant, then place on a plate.
6. Using either a new pan or the same pan cleaned and with new oil, prepare the carrots the same way as the zucchini, but sprinkle with less salt to maintain the carrot’s sweetness.
7. Fill up a small pot with water and bring to a boil. Boil the spinach for only 30 seconds, then wash in ice water immediately. Squeeze it lightly to dry, then mix with 1 Tbs sesame oil and a pinch of salt.
8. Using either a new pot or the same pot with new water, bring the water to a boil and add the mushrooms. Cook the mushrooms for 2-3 minutes, wash in ice water immediately, squeeze, and add 1 Tbs of sesame oil and a pinch of salt, just like the spinach.
9. 1 more pot of fresh water, but this time add the bean sprouts while the water is cold. Bring the water to a boil, wait 1-3 more minutes, then prepare the same as the mushrooms and spinach.
10. Heat up fresh oil in a clean pan on medium high heat, add 2 cloves of minced garlic, and 200g ground beef. Loosen up the beef with your spatula or spoon. Add 1 Tbs of soy sauce, 1 Tbs of sesame oil, 1 Tbs of water, 1 Tbs of sugar. Stir continuously until the sauce has completely absorbed into the meat.
## Plating Traditional Bibimbap:
1. Pack the white rice into a small bowl, and flip into a large bowl.
2. Arrange all of your vegetables and meat around your bowl in beautiful clusters.
3. Create a divet in the middle of your rice, then add either a single raw egg yolk, or an egg sunny-side-up in the middle of your rice. Sprinkle the bibimbap with sesame seeds.
## Preparing the sauce:
Mix 1 Tbs of red pepper paste (gochujang) and 3/4 Tbs sesame oil.