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.
1. In a cooking pot, heat vegetable oil until hot. Cook garlic and ginger until fragrant, then add the pork (or beef) and fry for a few minutes.
(Optional) Remove from the heat and roast with your cooking torch if you like roasted taste :)
2. Add carrot and onion and fry for a few more minutes.
3. Add the water (1.7L) and stir to combine. Cook over high heat and bring it to a boil. Once boiled, then simmer for about 10 minutes, adding the seasoning (hondashi powder, mirin, sugar and curry roux). Dissolve the roux completely. Make sure you stir once in a while so the curry will not get burnt on the bottom. Then pour the milk (or 300ml water, if you prefer just curry udon) and bring it to a boil. A dash of salt to taste if necessary.
5. Meanwhile bring a big pot of water to a boil. Once boiling, cook the udon until cooked through. Set aside.
6. Add cooked udon into the cooking pot and cook for about 5 minutes together with the curry soup. (Or you just serve the udon in a bowl and pour milk curry over.) Top with green onion (chopped) if you like.
1. In a bowl, add garlic, ginger, grated pork and ingredient A. Mix well to combine. Set aside.
2. Drain the topinambour and gently pat them dry with a paper towel. On a slice of topinambour, place about 1 tbsp filling from #1 and spread. Cover with another slice of topinambour on top and press down to make a sandwich.
3. Combine 2 eggs with milk. Coat the lotus roots 'sandwich' with katakuriko/potato starch thinly. Dip it in egg mixture, and finally coat it thoroughly with Panko (bread crumbs).
4. Put a tiny amount of panko in the hot oil to check if it is ready. If it sizzles, it's ready! (or stick a chopstick in the oil and see if bubbles start to appear around the chopstick). Remove excess panko from your 'sandwiches' and press them gently. Fry them both sides until browned.