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 non-stick frying pan, place the sliced pork (one by one) and cook until well browned and crispy over high heat. Transfer to a paper towel lined plate to remove excess oil. Remove the oil from the pan, and repeat the same until all the pork is done. Set aside.
2. In a small bowl, add all the seasoning ingredients and mix. Set aside.
3. In a wok (or frying pan), heat 1 tbsp vegetable oil and fry the garlic and ginger until fragrant. Add the cooked pork, then pour the sauce. Mix.
4. Add the leek and saute lightly. Serve hot!
If you want to keep more crispy for the pork :
After you fry the garlic and ginger, first you add the leek and the sauce, saute lightly to coat the leek with sauce evenly, finally add the pork. Mix quickly until the pork is coated with the sauce.