Bibimbap

Ingredients:

Rice and vegetables

• Steamed white rice
• Bulgogi, recipe below
• 1 carrot, cut into thin strips
• Bean sprouts fried in a little sesame or peanut oil and salted
• Spinach, sautéed in a little sesame or peanut oil and salted
• 4 shiitake mushrooms, thinly sliced, sautéed in peanut oil and salted
• 1 fried egg, fried on both sides
• 1 tbsp sesame seeds
• 1 tbsp dark sesame oil
• Soy sauce, to taste
• Gochujang paste, see recipe below

Bulgogi

• 450 gr. ribeye steak

Marinade

• 0.5 cup soy sauce
• 1 Korean or Asian pear, grated (with juices)
• 2 tbsp finely chopped garlic
• Half a small white onion, grated or thinly sliced
• 1 tbsp. grated fresh ginger
• 2 tablespoons light brown sugar
• 1 tbsp. honey
• 2 tbsp toasted sesame seeds
• 2 tablespoons dark sesame oil
• 1 tbsp. ground red pepper
• 1/4 tsp ground black pepper
• 2 green onions, thinly sliced
• 1 bottle (0.6L) lemon-lime sparkling water, optional (recommended: Sprite or 7-Up)

Gochujang paste (pepper paste)

• 4 tablespoons gochujang (available at Korean markets)
• 1 tbsp. sugar
• 2 tsp. sesame oil
• Mix all ingredients in a small bowl.

Preparation:

1. Put it down boiled rice Place the bulgogi (with the juices released from the meat) and vegetables on top of the rice, but separate them so that each component is distinct. Place the fried egg next to it. Sprinkle with sesame seeds and drizzle with sesame oil and soy sauce.
   
   Note
   
   You can cook it in a regular or hot stone bowl. If you cook it in a hot stone bowl, the rice will continue to cook as you serve it, resulting in a crispy bottom..
2. Before eating, mix all ingredients with a small amount of gochujang paste, to taste. The bibimbap should be moist, not dry. Add more sesame oil if needed.
   
   

   Bulgogi

   
   Place the ribeye steak in the freezer for about 30 minutes to make it easier to slice thinly. Once the meat is partially frozen, remove it from the freezer and slice thinly. Set aside.
   
   In a large baking dish, combine all marinade ingredients. Add the thinly sliced ​​beef and turn to coat completely. Cover and refrigerate for at least 1 hour or overnight (overnight is best).
3. Preheat the grill to high heat. Remove the beef from the marinade and grill for 1-2 minutes on each side. Remove from the grill and set aside until ready to assemble the bibimbap.