Bibimbap

Name: Bibimbap
Ingredients: Steamed white rice; Bulgogi, recipe follows; 1 carrot, julienned; Cooked bean sprouts, sauteed in a little sesame oil or peanut oil and seasoned with salt; Cooked spinach, sauteed in a little sesame or peanut oil and seasoned with salt; 4 shiitake mushrooms, thinly sliced and sauteed in peanut oil and seasoned with salt; 1 egg, cooked over easy; 1 tablespoon sesame seeds; 1 tablespoon dark sesame oil; Soy sauce, to taste; Gochuchang Paste, recipe follows

11 ingredients

39 steps

Ingredients

Steamed white rice
Bulgogi, recipe follows
1 carrot, julienned
Cooked bean sprouts, sauteed in a little sesame oil or peanut oil and seasoned with salt
Cooked spinach, sauteed in a little sesame or peanut oil and seasoned with salt
4 shiitake mushrooms, thinly sliced and sauteed in peanut oil and seasoned with salt
1 egg, cooked over easy
1 tablespoon sesame seeds
1 tablespoon dark sesame oil
Soy sauce, to taste
Gochuchang Paste, recipe follows

Directions

1

*Cook's Note: This can be done in a regular bowl or a hot stone bowl.
2

If it's in a hot stone bowl, the rice becomes crunchy because it's still cooking.
3

Put cooked rice in large slightly shallow bowl.
4

Place bulgogi (with juices from cooked meat) and veggies on top of rice but place separately so you can see each ingredient beautifully placed on rice.
5

Put egg on top.
6

Sprinkle with sesame seeds and drizzle with sesame oil and soy sauce.
7

When ready to eat, mix all ingredients together with some gochuchang paste, to taste.
8

The bibimpap should be moist and not dry.
9

Add more sesame oil and gochuchang paste, to taste.
10

1 pound rib-eye
11

Marinade:
12

1/2 cup soy sauce
13

1 Korean pear or Asian pear, grated with juices
14

2 tablespoons finely chopped garlic
15

1/2 small white onion, grated or sliced
16

1 tablespoon grated fresh ginger
17

2 tablespoons light brown sugar
18

1 tablespoon honey
19

2 tablespoons sesame seeds, toasted
20

2 tablespoons toasted sesame oil
21

1 tablespoon ground red pepper
22

1/4 teaspoon ground black pepper
23

2 green onions, thinly sliced
24

1 (20-ounce) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up)
25

Place rib-eye in freezer for about 30 minutes so that it is easier to thinly slice.
26

When partially frozen, remove from freezer and thinly slice.
27

Set aside.
28

Whisk together all the marinade ingredients in a large baking dish.
29

Add the thinly sliced beef and turn to coat.
30

Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.
31

Heat grill to high.
32

Remove beef from marinade and grill for 1 to 2 minutes per side.
33

Remove from heat and set aside until ready to compile Bibimbap.
34

4 tablespoons gochuchang (available at Korean grocers)
35

1 tablespoon sugar
36

1 tablespoon sesame seeds
37

2 teaspoons sesame oil
38

Combine all ingredients in a small bowl.
39

Mix well.