- 4 cups steamed white rice
- 1 carrot, juliennes
- 2 cups cooked bean sprouts, blanch for a minute in hot water, then season with little sesame oil
- 4 cups spinach, or choi sum, sauteed in a little sesame or peanut oil and seasoned with salt
- 8 shiitake mushrooms, thinly sliced and sauteed in peanut oil and seasoned with salt
- 4 eggs, cooked sunny side up
- 2 tablespoons sesame seeds
- 2 tablespoons dark sesame oil
- soy sauce, to taste
- Gochuchang paste, to taste
- 1 pound bulgogi
- Put cooked rice in large, slightly shallow bowl. Place bulgogi and veggies on top of rice, but place separately so you can see each ingredient.
- Place egg on top. Sprinkle with sesame seeds and drizzle with sesame oil and soy sauce.
- When ready to eat, mix all ingredients with some gochuchang paste, to taste.
- The bibimpap should be moist, not dry.
- 1 pound rib-eye, slice bite-size
- 1/2 cup soy sauce
- 2 tablespoons finely chopped garlic
- 1/2 small white onion, grated or sliced
- 1 tablespoon grated fresh ginger
- 2 tablespoons light-brown sugar
- 2 tablespoons sesame seeds, toasted
- 2 tablespoons toasted sesame oil
- 1/4 teaspoon ground-black pepper
- 2 green onions, thinly sliced
- 1 tablespoon grated ginger
- Combine and whisk all marinade ingredients together in a large bowl.
- Add thinly sliced beef and turn to coat. Cover and refrigerate for at least 2 hours or overnight (best if marinated overnight).
- Heat grill to high.
- Remove beef from marinade and grill each side for 1 to 2 minutes.
- Remove from heat and set aside until ready to compile bibimbap.
Bibimbap can be placed in a regular bowl or a hot stone bowl. If it’s in a hot stone bowl, expect the rice to be crunchy, as it’s still cooking.