Steps

1. Make a few cuts at the base of Spinach (1/2 bunch, 100g) and separate the leaves with your hands. Roughly chop into 5cm pieces. [This is the key!] Cutting and separating the base makes it easier to wash off dirt, allowing you to consume the nutrient-rich root portion as well.
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2. Place the chopped Spinach into a salad spinner.
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3. Add Bean Sprouts (1/2 bunch, 100g) to the salad spinner and rinse under running water to remove surface dirt and any unpleasant odors. [This is the key!] Bean sprouts are ideal for Bibimbap due to their texture and sweet aroma. Wash them with spinach to eliminate any musty smell or bacteria from the sprouts.
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4. Add enough water to cover the washed vegetables, place a paper towel on top, and soak for 10 minutes. [This is the key!] This process removes the astringency (oxalates) from the spinach and allows the vegetables to absorb moisture, making them crisp.
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5. Roughly chop Beef, thinly sliced (120g) into bite-sized pieces.
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6. Place the chopped Beef in a bowl and add Soy Sauce 1/2 tbsp, Cooking Sake (Rice Wine) 1/2 tbsp, Sesame Oil 1/2 tbsp, Sugar 1/2 tbsp, and MSG (Umami Seasoning) 1 pinch.
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7. Add Potato Starch 1/2 tsp, put on gloves, and thoroughly mix it into the beef. [This is the key!] Incorporating potato starch enhances moisture retention and prevents the marinade and meat juices from escaping. This is a crucial step for flavorful meat when mixed with rice.
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8. Prepare the special Bibimbap sauce. In a separate bowl, add Gochujang (Korean Chili Paste) 2 tsp and mix with Sesame Oil 1/2 tbsp to loosen it slightly.
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9. Add Vinegar 1/2 tbsp, Honey 1/2 tbsp, and Water 1/2 tbsp to the loosened Gochujang and mix thoroughly until the oil and water are fully emulsified.
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10. Drain the water from the vegetables that have been soaking for 10 minutes using a salad spinner. [This is the key!] Inadequate draining will result in a mushy texture when cooked, so ensure the water is thoroughly removed.
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11. Transfer the drained vegetables to a microwave-safe dish, cover loosely with plastic wrap, and steam in the microwave at 600W for 2.5 minutes. [This is the key!] Steaming with the vegetables' natural moisture enhances their sweetness. Remember to cover loosely with plastic wrap.
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12. After microwaving, transfer the hot vegetables to a colander and quickly cool them down while gently separating them. [This is the key!] Leaving them on the plate will overcook them, leading to a mushy texture and loss of crispness. This quick step is vital.
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13. Make a soft-boiled egg. Place 2 Eggs in a heatproof container and add enough water (approx. 100ml) to completely cover the yolks.
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14. Pierce the egg yolks about 6 times with a toothpick, then microwave at 600W for 50 seconds. After that, check every 10 seconds until you achieve your desired level of doneness. [This is the key!] Piercing the yolk creates a small hole in the membrane, preventing the egg from exploding during microwave heating.
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15. Carefully remove the soft-boiled egg from the water using a spoon.
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16. Transfer the cooled vegetables to a bowl, add Sesame Oil 1/2 tbsp and Salt (to taste), and mix well. [This is the key!] Seasoning lightly when preparing the namul alone is recommended, as it will be mixed with other ingredients in the Bibimbap.
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17. Prepare a frying pan and add the marinated Beef before turning on the heat.
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18. Cook over low heat, breaking up the beef as it cooks. [This is the key!] There is no need to add oil. Cooking over low heat without browning allows the savory juices to be retained.
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19. Arrange the prepared ingredients and rice on a plate, and serve with the special sauce and a soft-boiled egg.
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20. When eating, gently mix all the ingredients before consuming. [This is the key!] Over-mixing can lead to a uniform flavor. It's recommended to mix gently to enjoy the varied tastes.
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21. After the initial mix, add more special sauce to adjust the flavor to your preference.
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