Beef Bibimbap

1. Bibimbap Sauce

In a bowl, combine gochugaru, canola oil, sugar, gochujang, apple vinegar, diced apple, garlic, sake, and sesame oil. Mix well until smooth and set aside.

2. Prepare the Beef

In a separate bowl, mix together soy sauce, sake, mirin, diced onion, minced garlic, sugar, plum extract, and sesame oil. Add the sliced rib-eye to the marinade and let it sit for at least 30 minutes. Heat a pan over medium-high heat and cook the marinated beef slices until browned and cooked through, about 5-7 minutes. Set aside.

3. Steamed Rice

Rinse the calrose rice under cold water until the water runs clear. Combine rice and water in a rice cooker and cook according to the manufacturer's instructions.

4. For the Bean Sprouts

In a separate pan, heat sesame oil and sauté garlic. Add soybean sprouts and cook until just tender. Season with salt and set aside

5. Cucumber Kimchi

In a bowl, mix soy sauce, gochugaru, sliced cucumber, sea salt, kosher salt, sesame seeds, minced garlic, plum extract, and sesame oil. Let the mixture sit for about 15 minutes to allow the flavors to meld together.

6. Vegetables

Heat canola oil in a pan over medium heat. Sauté garlic, onion, and ginger until fragrant. Add the exotic mushrooms and cook until tender. Set aside. Sauté zucchini in canola oil with a pinch of salt until slightly softened. Set aside. Heat sesame oil in a pan, sauté garlic briefly, add spinach, and cook until wilted. Season with a pinch of salt and toasted sesame seeds. Divide the cooked rice into bowls. Arrange the cooked beef, bean sprouts, cucumber kimchi, zucchini, and spinach on top of the rice. Drizzle with bibimbap sauce