Steps

1. Thinly slice 1 small carrot diagonally, then cut into matchsticks. Place directly into the frying pan as you cut.
   🕒 01:52
2. Roughly chop 2-3 stalks of Komatsuna greens into 5cm pieces. Rinse briefly and place into the frying pan while still wet.
   🕒 02:36
3. Place 1/2 bag of bean sprouts into the frying pan (remove root hairs if desired, but not essential).
   🕒 03:05
4. Lightly sprinkle salt to taste over the vegetables in the frying pan, cover, and steam. [Key Tip!] Steaming instead of stir-frying brings out the vegetables' sweetness and umami quickly, preventing them from becoming watery.
   🕒 03:27
5. While the vegetables are steaming, place 200g of beef (thinly sliced) in a bowl.
   🕒 04:04
6. To the beef bowl, add the seasoning mixture: [A] Sesame Oil 1 tbsp, [A] Soy Sauce 2 tbsp, [A] Sugar 1.5 tbsp, [A] Toasted White Sesame Seeds 1 tbsp, [A] Cooking Sake (Rice Wine) 1 tbsp, [A] Grated Garlic 1/2 clove, [A] Grated Ginger 1/2 clove, and 1 egg yolk. Mix the seasonings well into the meat.
   🕒 04:29
7. Open the lid of the frying pan and briefly stir the steamed vegetables.
   🕒 05:02
8. Check the doneness and saltiness of the carrots. If necessary, pat dry any excess moisture with paper towels.
   🕒 05:14
9. Transfer the steamed vegetables to a bowl and season with salt to taste and sesame oil to taste while still warm. [Key Tip!] Season with salt to make the vegetable colors pop.
   🕒 05:48
10. Without washing the same frying pan, stir-fry the seasoned beef over medium heat without adding oil.
    🕒 06:20
11. Once the beef is cooked through, remove it from the frying pan.
    🕒 06:54
12. Add 2 servings of warm cooked rice to the frying pan, which still has the flavorful drippings from the meat and vegetables. Mix lightly with salt to taste and sesame oil to taste.
    🕒 07:04
13. Generously top the rice with the three prepared vegetable namuls. [Key Tip!] The more vegetables, the tastier the bibimbap.
    🕒 07:42
14. Place the stir-fried beef on top.
    🕒 08:21
15. Place the frying pan back on the heat to create a crispy rice crust, similar to stone-baked bibimbap.
    🕒 08:32
16. Top with Napa Cabbage Kimchi to taste as desired, and serve with Gochujang to taste.
    🕒 08:44
17. Sprinkle toasted white sesame seeds to taste over the top. Adjust the cooking time for the crispy rice to your preference. Completed.
    🕒 09:09
18. Mix everything well before eating. [Key Tip!] Bibimbap's deliciousness spreads when all the ingredients are mixed together. Incorporate the crispy rice crust as well.
    🕒 09:49