Bibimbap

Bibimbap 
A Signature Korean Dish
Difficulty: Moderate

 

Ingredients
4 servings Steamed white rice
1 cup cooked carrots, julienne, sauteed in a little peanut oil and season with salt.
1 1/2 cups bean sprouts, sauteed in a little peanut oil and seasoned with salt.
1 cup cooked zucchini, sliced, sauteed in a little peanut oil and seasoned with salt.
1 cup cooked shiitake mushrooms, thinly sliced and sauteed in peanut oil and seasoned with salt.
1 cup cooked onions, thinly sliced and sauteed in peanut oil and seasoned with salt.
4 eggs, cooked over easy
dark sesame oil for drizzle
Soy sauce, to taste (optional)
Gochuchang Paste, found in Asian isle of grocery store.

Bulgogi:
1 pound rib-eye steak
1 bottle of Bulgogi marinade (Asian Grocery Store)

Gochuchang Paste (seasoned red pepper paste): 4 tbsp gochuchang (available at Korean grocers)
1 tbsp sugar
2 tsp sesame oil
Directions
Combine all ingredients in a small bowl. Mix well.

Directions
Place rib-eye in freezer for about 30 minutes so that it is easier to thinly slice. Remove from freezer and thinly slice. Set aside. Place Bulgogi Marinade 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.
Put cooked rice in large slightly shallow bowl. 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. Put egg on top and drizzle with a small amount of sesame oil and soy sauce.
When ready to eat, mix all ingredients together with some gochuchang paste, to taste.
*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 at the bottom because it's still cooking.

Serves 4