Replying to @amaani_1810 this was not a quick meal and theres a lot of steps but it was well worth it! INGREDIENTS: • 8 oz spinach • 2 cups short grain rice • One bag of bean sprouts • 1 large carrot • 1 zucchini • 1 cucumber • 1⁄4 bunch green onions • 1 lb of lean beef • 4 oz of fernbrake • 4 eggs • Salt • Sesame oil • 1⁄2 tsp toasted sesame seeds • 10-12 garlic cloves • Soy sauce to taste • 1⁄2 tbsp honey • Gochuchang paste DIRECTIONS: Side 1: Blanch spinach, then rinse in cold water and ring out all of its water. Chop it up and season with garlic, sesame oil, and toasted sesame seeds. Side 2: rinse and strain one bag of bean sprouts then cook on medium with the lid on for 20 minutes. Do not open the lid before then. Strain the cooked bean sprouts then season with salt and garlic. Side 3, 4, & 5: cut the carrots and zucchini into match sticks then cut the cucumbers into semicircles. Salt the veggies and let them sit 10 minutes so the water releases from them. Then saute each side in a pan separately. Carrots get a bit of seame oil. Cucumber is sauteed with minced garlic. Zucchini is sauted with garlic and green onions. Side 6: Cut a lean cut of beef (i’m using new york strip) into thin bulgolgi style slices. Similar to how the matchsticks are cut. Season with garlic, soy sauce, sesame oil, and honey. Let sit in the fridge until youre ready to serve. Side 7: gosari, soak dried fernbrake overnight. Boil it for 30 minutes, strain and stir fry with garlic and soy sauce. When all sides are complete. Heat up the clay pot, add a bit of sesame oil, add the white rice and all the toppings. Add the raw beef on top and one egg yolk. Let this pot cook a few minutes. You should hear light sizzling and crackling. After a few minutes take it off the heat and mix it up, you’ll see the meat start cooking and enjoy :)) #koreanfood #bibimbap #asianfood #asianrecipes #claypotrice #cookingtiktok