Yukhoe Bibimbap (Modern Style)

Prepare the beef yukhoe: Thinly slice the beef sirloin into strips. In a mixing bowl, combine the beef sirloin with 5 grams of minced garlic, 5 grams of sesame oil, 5 grams of soy sauce, the sugar, black pepper, and grated Korean pear. Mix gently until well combined. Cover and refrigerate for at least 15 minutes.

Prepare the spinach namul: Blanch the spinach in boiling water for 30 seconds, then immediately transfer to an ice bath. Squeeze out excess water. In a bowl, season the spinach with 5 grams of minced garlic, 5 grams of sesame oil, 5 grams of soy sauce, and 2 grams of toasted sesame seeds. Mix well.

Prepare the soybean sprouts namul: Blanch the soybean sprouts in boiling water for 3-4 minutes until tender-crisp. Drain and rinse with cold water. In a bowl, season the soybean sprouts with 5 grams of minced garlic, 5 grams of sesame oil, 5 grams of soy sauce, and 2 grams of toasted sesame seeds. Mix well.