1. For the bean sprouts, add all the ingredients in a bowl and mix. Set aside.
2. For the carrot, add all the ingredient in another bowl and mix. Set aside.
3. For the spinach, add all the ingredients in another bowl and mix. Set aside.
4. For the daikon radish, add all the ingredients in another bowl and mix. Set aside.
5. For the beef, in a bowl, add all the ingredient ( except the beef ) and mix well. Add the beef to marinate for about 15min. Heat 1 tbsp oil and stir-fry the beef until no longer pink. Set aside.
6. For the bibimbap sauce, in a small pan, heat 1 tsp oil and fry the garlic until fragrant. Add all the rest of sauce ingredients (except gochujang at the moment). Bring it to a boil and simmer for about 15~20min. Add gochujang as per your taste.
7. Assemble bibimbap, place the rice into an iron casserole dish or a bowl you prepared (I used a Staub here). On top, add the meat and the vegetables you made onto the rice and place 2 or 3 egg yolks onto the vegetables. Pour the bibimbap sauce, as much as you like, and mix well before you eat.
1. In a small bowl, add all the seasoning ingredients and mix well. Set aside.
2. Cook the spinach in boiling water (for a few seconds) and cool it down with cold tap water. Squeeze the spinach to remove excess water and mix with 1/4 tsp salt and dash of pepper. Cut roughly if you like and set aside.
3. In another bowl, add the beef and soak with 2 tbsp seasoning mixture from #1. Set aside.
4. In a frying-pan, heat 1 tbsp sesame oil, add the beef and 1/2 tbsp garlic powder. Cook until the beef is no longer pink. Transfer to the plate and set aside.
5. Using the same frying-pan (as is, without washing) heat 1 tsp sesame oil (or vegetable oil) and fry carrot lightly or until wilted according to your taste. Do the same separately for onion, mushroom and red bell pepper, adding 1 tsp sesame oil or vegetable oil each time.
6. Heat 1 tsp oil in another frying pan over medium heat. Pour beaten eggs to the pan and swirl the pan to cover the surface of the pan in a thin layer. Cook until just set, then flip over and cook for a few seconds. Transfer the egg to a plate to let cool. When its cooled, roll up and cut into thin ribbons. Set aside.
7. Boil Korean noodles according to package directions or 6 to 7 minutes. Wash with cold water and drain well.
8. In a large wok, heat 1 tbsp oil and place the cooked noodles. Pour the seasoning sauce from #1 over the noodle. Fry gently to warm it up over low heat for a few minutes. Add all the cooked beef and vegetable (carrot, onion, mushroom, leek, spinach and paprika) and stir well.
9. Transfer to a serving plate and garnish Japchae with the eggs and sprinkle some white sesame over it.
50 spring roll wrappers (approx) - I use 10 x 10 cm square
1. In a bowl, add all the ingredients A and mix.
2. Lay a spring roll wrap flat, tip down. Place the filling mixture centered on the wrap. Roll up tightly. Dab a little 'glue' mixture along the edges to seal (right, left, then roll as per picture). Repeat until you use up the filling mixture.
3. Pour enough oil in a wok or large saucepan and heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough. Place the rolls gently in the oil and cook for both sides, turning occasionally, until nicely and evenly golden. Transfer them to a plate lined with paper towels to drain the excess oil. Repeat with the remaining spring rolls.
1. Make the marinade sauce Combine Marinade ingredients (A) in a bowl, then add pork. Marinate for about 30 minutes or even overnight.
2. Heat 1 tbsp vegetable oil in a large skillet or a wok over high heat. Cook the marinated meat and vegetables (carrots and onion), stirring occasionally until the meat is fully cooked or the sauce is nicely browned and thickened.