Bibimbap

By 5har0n_nguy3n

Ingredients

• Bulgogi:
• 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
• 1 pound rib-eye
• 1/2 cup lo-so soy sauce
• 1 Korean pear or Asian pear, grated with juices
• 2 tablespoons finely chopped garlic
• 1/2 small white onion, grated or sliced
• 1 tablespoon grated fresh ginger
• 2 tablespoons light brown sugar
• 1 tablespoon honey
• 2 tablespoons sesame seeds, toasted
• 2 tablespoons toasted sesame oil
• 1 tablespoon ground red pepper
• 1/4 teaspoon ground black pepper
• 2 green onions, thinly sliced
• Gochuchang Paste (seasoned red pepper paste):
• 4 tablespoons gochuchang (available at Korean grocers)
• 1 tablespoon sugar
• 1 tablespoon sesame seeds
• 2 teaspoons sesame oil

Preparation

Step 1

Place rib-eye in freezer for about 30 minutes so that it is easier to thinly slice. When partially frozen, remove from freezer and thinly slice. Set aside.

Whisk together all the marinade ingredients in a large baking dish. Add the thinly sliced beef and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.

Heat grill to high. Remove beef from marinade and grill for 1 to 2 minutes per side. Remove from heat and set aside until ready to compile Bibimbap.

Place bulgogi atop rice, with accompaniments and fried egg. Mix in gochuchang paste to taste.