Bibimbap

Ingredients · for 3 (scales to your household)

• 100 g ground beef $1.75
• 1 tbsp soy sauce $0.17
• 1 tbsp sesame oil $0.48
• 1 tsp brown sugar $0.02
• 1/4 tsp garlic $0.00
• 250 g spinach $7.02
• 350 g bean sprouts $1.75
• 100 g shiitake mushrooms $1.07
• 120 g carrot $0.34
• 1/2 tsp salt $0.03
• 3 cup cooked rice $0.90
• 3 eggs $1.21
• seaweed not counted
• vegetable oil not counted
• 2 tbsp gochujang $0.50
• 1 tbsp sesame oil $0.48
• 1 tbsp sugar $0.02
• 1 tbsp water $0.00
• 1 tbsp sesame seeds $0.17
• 1 tsp rice vinegar $0.03
• 1 tsp garlic $0.02

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages. A line marked not counted is one we couldn't measure from the amount as written — it is missing from the total, not free.

Method

1. Marinate the ground beef in soy sauce, sesame oil, brown sugar and garlic for about 30 minutes, then stir-fry over medium-high heat until cooked.
2. Mix all the bibimbap sauce ingredients together in a small bowl.
3. Prepare the seasoned spinach and bean sprouts (blanch, drain and season).
4. Stir-fry the julienned carrot with a little oil and salt for 2-3 minutes, and separately cook the sliced mushrooms until tender.
5. Fry the eggs to your liking.
6. Place rice in each bowl and arrange the beef, vegetables and seaweed on top, then add a fried egg and a spoonful of sauce.
7. Mix everything together well before eating.