Ingredients:

• Cooked rice
• a package of bean sprouts
• a bunch of spinach
• 2 small size of zucchinis
• 5-7 Shiitake mushrooms
• fern brakes (kosari)
• 200 grams of ground beef (about half a pound)
• 1 small carrot, eggs
• soy sauce, hot pepper paste, garlic, sesame seeds, sesame oil, and vegetable oil

Recipe:
Arrange everything on a platter.

1. Cook rice. You can use a rice cooker or a stainless pot.
2. Next, you need to prepare a large platter to put all your ingredients on. Rinse your bean sprouts 3 times and put them in a pot with a cup of water. Add 1 ts of salt and cook for 20 minutes. Drain water and mix it with 1 clove of minced garlic, sesame oil and a pinch of salt.
   Put it on the platter.
3. Put your spinach in a pot of boiling water and stir it for a minute. Then rinse it in cold water a few times and squeeze it lightly. Mix it with a pinch of salt, 1 ts of soy sauce, 1 clove of minced garlic and sesame oil. Put it on the platter
4. Cut 2 small size zucchinis into thin strips, sprinkle them with a pinch of salt, and then mix them together. A few minutes later, sauté them in a pan over high heat. When it’s cooked, it will look a little translucent. Put it on the platter.
5. You can buy soaked and cooked “kosari” at a Korean grocery store. Prepare about 2 or 3 cups of kosari for this 4 servings of bibimbap. Cut it into pieces 5-7 cm long and sauté in a heated pan with 1 ts of vegetable oil. Stir and add 1 tbs of soy sauce, 1/2 tbs of sugar, and cook them for 1-2 minutes. Add sesame oil. Put it on the platter.
6. Slice shitake mushrooms thinly and sauté with 1 ts of vegetable oil. Add 2 ts of soy sauce and 1 or 2 ts of sugar and stir it for 2 minutes. Add some sesame oil, and put it on the platter.
7. On a heated pan, put some oil and 200 grams of ground beef and stir it. Add 4 cloves of minced garlic, 1 tbs of soy sauce, 1/2  tbs of sugar, a little grounded black pepper, and sesame oil. 
   Put it on the platter.
8. Cut a carrot into strips, sauté it for 30 seconds and put it on the platter.
9. prepare eggs with sunny side up.
10. Put your rice In a big bowl, and attractively display all your vegetables and meat t. Place the sunny side up egg on the center.
11. Serve it with sesame oil and hot pepper paste.
12. Lastly, mix it up and eat!

You could use any of your favorite ingredients to make delicious bibimbap:  carrot, fernbrake (kosari), spinach, white mushrooms, zucchini, soybean sprouts, salmon, okra, and red bell pepper

*For those who can’t tolerate spicy sauce. : )

Yangnyeomjang sauce:

Chop 4 green onions and put them in a small bowl. Pour half cup of soy sauce in there, and add 1 tbs of sesame seeds, 2 ts of sugar, 1 tbs of sesame oil and mix it up.

Egg soup:

1. Put a can of chicken broth in a pot, as well as 2 cans of water using the can from the chicken broth. Boil it.
2. Beat 2 eggs with a fork and pour it into the boiling stock while stirring slowly. Put some salt in it if you want.
3. Chop 2 green onions
4. Serve your soup in a small bowl and sprinkle some chopped green onion over the top.

Simple steps to make korean beef Bulgogi!! Try! that's so easy :3

Ingredients:

• 2 pounds of tenderloin beef
• soy sauce, sugar, honey, garlic, pear, onion
• ground black pepper, sesame oil and seeds
• 1 can of beef broth, mushrooms, carrot, green onions
• tofu, onion, and green chili pepper.

Bulgogi

1. Make marinade sauce for 2 pounds of beef by mixing following: ½ cup soy sauce, 1 ts ground black pepper, ¼ cup sugar, 12 cloves minced garlic, 1 medium size onion (crushed), 1 small size of pureed Asian pear, ½ cup of water (can be replaced with cooking wine), and 1 tbs of honey.
   *tip: Using a food processor is very convenient.
2. Prepare a large stainless bowl and pour the marinade sauce in it.
3. Slice the beef thinly, against the grain, to make it tender.
   *tip: Keep the beef in the freezer for a few hours beforehand, then it will be easier to cut.
4. Place the sliced beef into the marinade and add 1 or 2 tbs of sesame oil and some toasted sesame seeds. Mix it by hand and keep it in the refrigerator for at least 3 hours.
5. After 3 hours, you can grill the meat on charcoal bbq, broil it in oven, or grill it on pan.

Bulgogi stew (bulgogi jungol)

Ingredients:
marinated bulgogi (the recipe from above), mushrooms, green onions, tofu or noodles, and green chili pepper.
4-6 servings

1. Prepare a big shallow skillet. Place colorful vegetables (mushrooms, carrot, and green onions cut into bite-size pieces) round the outside with tofu, and place the bulgogi in the center.
2. Cut up a green chili pepper and place it on top of the bulgogi on the skillet.
3. Mix 1 can of beef broth and 1-2 cans of water and add on the skillet.
4. Close the lid and cook it about 5 -10 minutes. Open it to spread the bulgogi around, and then close the lid again
5. Cook another 5-10 minutes over high heat and serve it.
   *tip: To eat it, use a serving spoon or dipper to fill individual bowls of the stew. 
   

That's simple steps to make Kimchi fried rice! 

Ingredients:
1 ½ tablespoons sesame oil
2 eggs, lightly beaten
2 ½ cups steamed rice
1 ½ cups kimchi, chopped (with its juices)
2 tablespoons low sodium soy sauce
2 green onions, thinly sliced
2 ½ teaspoons toasted sesame seeds
garnish:
1 green onions, thinly sliced

Directions:
1. Place oil into a wok or large sauté pan, over high heat.
2. Pour egg into the pan and gently but quickly cook, stir and break apart into large pieces.
3. Add rice and mix together, about 2 minutes.
4. Pour kimchi with its juices and the soy sauce over the rice mixture and stir together until all the rice has been well coated, 3 to 4 minutes.
5. Stir in the green onions and sesame seeds and remove from heat.
6. Top with remaining green onions and serve hot.