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Prep Time: 120 Minutes Cook Time: 60 Minutes |
Ready In: 180 Minutes Servings: 8 |
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Buy thinly sliced beef at Korean markets, or ask your butcher to cut it for you. Ingredients:
1/2 cup reduced-sodium soy sauce |
1/3 cup finely grated asian pear with juices |
2 scallions, thinly sliced |
2 garlic cloves, minced |
1 tablespoon raw or brown sugar |
2 teaspoons grated peeled ginger |
1 pound thinly sliced (1/8 ) boneless beef rib-eye steak or short ribs |
3 tablespoons toasted sesame oil, divided |
8 cups steamed sushi rice or mixed grain rice (from 2 1/2 cups dry rice) |
bibimbap mix-ins (sesame pepper bean sprouts , sesame carrots , garlicky spinach , soy-glazed shiitake mushrooms , sautéed zucchini , scallion slaw , wakame , and gochujang-date sauce ) |
8 fried eggs |
kimchi |
Directions:
1. For bulgogi: Whisk first 6 ingredients in a medium bowl. Add beef; toss to coat. Cover; chill for 30 minutes or up to 3 hours.
2. For crisp rice and assembly: Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over medium heat. Add rice; pat out in an even layer. Cook, rotating skillet for even browning (do not stir), until rice is golden and crisp on bottom, about 15 minutes.
3. Meanwhile, heat 1/2 tablespoon oil in a large heavy skillet over medium heat. Add one-quarter of beef and cook, turning once, until cooked through and lightly browned, about 3 minutes. Transfer to a bowl. Repeat in 3 batches with remaining oil and beef.
4. Divide rice among bowls. Top with beef, Bibimbap Mix-Ins, and eggs. Serve kimchi alongside.
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