Bi Bim Bap

INGREDIENTS

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
Gochuchang Paste (available in store)

For the bulgogi

1 lb. rib-eye
½ cup soy sauce
1 Korean pear or Asian pear, grated with juices
2 Tbsp finely chopped garlic
½ small white onion, grated or sliced
1 Tbsp grated fresh ginger
2 Tbsp light brown sugar
1 Tbsp honey
2 Tbsp sesame seeds, toasted
2 Tbsp toasted sesame oil
1 Tbsp ground red pepper
¼ tsp ground black pepper
2 green onions, thinly sliced
1 (20-ounce) bottle lemon-lime soda (7-up)

DIRECTIONS

For the bulgogi

• Place rib-eye in freezer for about 30 minutes so that it is easier to thinly slice. When partially frozen, remove from freezer and thinly slice. Set aside.
• Whisk together all the marinade ingredients 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.
• Gochuchang Paste (seasoned red pepper paste):
• 4 tablespoons gochuchang (available in the store)
• 1 tablespoon sugar
• 2 teaspoons sesame oil
• Combine all ingredients in a small bowl. Mix well.

• 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. Sprinkle with sesame seeds and drizzle with sesame oil and soy sauce.
• When ready to eat, mix all ingredients together with some gochuchang paste, to taste. The bibimpap should be moist and not dry. Add more sesame oil and gochuchang paste, to taste.