Step 1: Soak the quinoa for 30 minutes.
Step 2: Wash the quinoa and drain the water.
Step 3: Add 1 cup of water to the quinoa, boil, cover the pot, turn to low heat, and cook for 10-15 minutes. Simmer for 15 minutes after turning off the heat, set aside.
Step 4: Marinate the beef with the marinade for 20 minutes.
Step 5: Slice the courgettes, carrots and baby corns. Slice the mushrooms after removing their stems. Cut the roots of spinach. Mince the garlic, set aside.
Step 6: Cook the sprouts for 3-4 minutes, pick up and drain, add an appropriate amount of salt and sesame oil, mix well, set aside.
Step 7: Cook the spinach for 30 seconds, pick it up and rinse with cold water, squeeze out the water, then add the cold spinach marinade and mix well, set aside.
Step 8: Stir-fry shredded courgettes and shredded baby corns over medium heat until they become soft, add a little salt for seasoning, set aside for later use.
Step 9: Stir-fry mushrooms until soft, add light soy sauce, sugar and sesame oil for seasoning, set aside for later use.
Step 10: Fry the beef until cooked, then set aside.
Step 11: Fry shredded carrots until soft, then set aside.
Step 12: Add eggs and fry into sunny-side-up eggs, set aside for later use.
Step 13: Spread all the ingredients on the quinoa, mix the ingredients of the bibimbap chili sauce and add it to the bibimbap. Mix well and it’s done.
