½ cup of gochu jang (Korean red pepper paste)
1 ½ tbsp of brown sugar
3 tbsp soy sauce
1 tsp sesame oil
1 tbsp of vinegar
Mix together. The paste is quite thick and sticky and it can take a little muscle and patience to incorporate into a smooth sauce.
1 cup of cooked rice (any kind will do, my favorite is jasmine)
3 tbsp of toasted sesame seeds
2 leaves of lettuce chopped
⅓ of a cucumber halved and sliced
2 green onions sliced
1 small carrot julienned
7-8 mushrooms sliced (any variation is good)
couple tbsp of veg oil
tsp of sesame oil
Over medium - high heat, heat a fry pan with the oil and cook the mushrooms in batches so they can have a nice colour on them, about 7-8 minutes. Add the carrots when the mushrooms are partially browned. When finished cooking, remove from the pan.
Add another tbsp of oil over low - medium heat and when hot, crack the eggs into the pan, being careful not to break the yolks. Cover the eggs and cook for a few minutes, allowing the whites to cook. Remove from the heat.
Assemble your be beem bap by first putting 1 serving of rice into a large bowl, add 1 - 2 tbsp of sauce (depending on how spicy you want it) to the middle of the rice. Add the toppings around the bowl and place the egg on top of everything. Sprinkle with sesame seeds and a couple drops of sesame oil.