How to Make Easy Bibimbap

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   1. Preparation of Vegetables Shred the radish using a grater [01:42]. Shred the cucumber [02:23] and carrot at a 45-degree angle [02:37]. Slice the zucchini into thin matchsticks [04:02]. Slice the soaked shiitake mushrooms into strips [03:09]. Chop the lettuce into bite-sized pieces [03:45].

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   2. Seasoning & Pre-treatment Salt the shredded radish and let it sit for 15 minutes to draw out moisture [02:00]. Season sliced mushrooms with 1 tbsp sesame oil and 2 tbsp soy sauce [03:21]. Season the carrot and zucchini mix with 1 tbsp sesame oil and a pinch of salt [04:18].

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   3. Making the Bibimbap Sauce Prepare the sauce by mixing 6 tbsp gochujang, 3 tbsp water, and 1 tbsp sugar [04:38]. Add chopped scallions and 0.5 tbsp minced garlic, then mix until smooth [05:07].

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   4. Cooking Ingredients Stir-fry ground beef in a hot pan with oil and season with black pepper [05:24]. Lightly stir-fry the carrot and zucchini mix until just tender [06:12]. Stir-fry the seasoned mushrooms briefly [06:19]. Blanch bean sprouts in boiling water then rinse in cold water [06:23].

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   5. Final Touches & Plating Squeeze excess water from the salted radish and season with 1 tbsp sesame oil and 1 tbsp chili powder [07:11]. Place a serving of rice in a bowl, arrange all the prepared ingredients on top, and add a dollop of sauce [07:42].