This Korean dish is packed with flavor!
1/2 cup soy sauce
1 tablespoon brown sugar
1/2 Asian pear (finely grated)
2 scallions (thinly sliced)
2 cloves garlic (peeled and crushed)1 (1-inch piece) ginger (peeled and grated)
1/2 pound ribeye (boneless, sliced paper-thin)
4 cups cooked white rice (according to package instructions)
1 pound shiitake mushrooms (stems trimmed, thinly sliced)
2 medium carrots (peeled and cut into matchsticks)
8 ounces spinach
1/2 cup bean sprouts
1/2 Asian pear (cut into matchsticks)
1 bunch scallions (thinly sliced on a strong bias, whites and greens separated)
4 teaspoon sesame seeds (lightly toasted, to garnish)
1/4 cup gochujang (Korean hot chili paste, substitute with sriracha)
1 tablespoon sesame oil
2 tablespoons brown sugar
2 tablespoons water
2 teaspoons sesame seeds (lightly toasted)
1 tablespoon rice wine vinegar
1 cloves garlic (minced or finely grated)
For the Bulgogi (Marinated Meat): in a large bowl, add soy sauce, brown sugar, pear, scallions, garlic and ginger, and whisk to combine. Add meat and toss to coat. Marinate for 15 minutes, or up to 2 hours.
Place a large skillet over high heat. Add 2 teaspoons oil and half of the beef. Spread meat into an even layer, not crowding the meat. Sauté until seared, about 3 minutes. Remove to a dish and set aside. Sauté remaining beef and set aside.
For Crispy Rice: in a large, nonstick skillet, add 2 teaspoons canola oil and place over high heat. Add the rice and press into an even layer. Reduce heat to medium-low and cook for 10 minutes until golden brown on the bottom. Remove from heat and set aside.
For the Eggs: in a large, nonstick sauté pan, add 1 teaspoon canola oil and place over medium-high heat. Add eggs, reduce heat to medium, and cook until the whites are set, about 5 minutes.
To Serve: in 4 hot Korean stone bowls, add a drizzle of canola oil. Divide rice between the bowls. Top each with some bulgogi, an egg and some of the mix-ins. Stir to combine and to cook the mix-ins. Garnish with scallion greens and sesame seeds. Serve with Bibimbap sauce on the side.
For the Bibimbap Sauce: in a medium bowl, add chili paste, sesame oil, sugar, water, sesame seeds, vinegar and garlic.
– Pick your favorite mix-ins, or even try a vegetarian version without meat!
– Alternatively, if you don’t have Korean stone bowls. Stir-fry the mix-ins over high heat for 1-2 minutes.