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Bibimbap

  • Preparation Time60 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyMedium
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 tbsp. sesame seeds
1 tbsp. dark sesame oil
Soy sauce, to taste
1) Put cooked rice in large slightly shallow bowl. Place bulgogi (with juices from cooked meat) and veg on top of rice but place separately so you can see each ingredient beautifully placed on rice. Put egg on top. Sprinkle with sesame seeds and drizzle with sesame oil and soy sauce.

2) When ready to eat, mix all ingredients together with some gochuchang paste, to taste. The bibimbap should be moist and not dry. Add more sesame oil and gochuchang paste, to taste.

For the bulogi:

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

2) Whisk together all the marinade ingredients in a large bowl. 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.

3) Heat griddle to high. Remove beef from marinade and griddle for 1 to 2 minutes per side. Remove from heat and set aside until ready to assemble Bibimbap.

For the gochuchang paste:

Combine all ingredients in a small bowl. Mix well.

*Cook's Note: This can be done in a regular bowl or a hot stone bowl. If it's in a hot stone bowl, the rice becomes crunchy because it's still cooking.

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