Ingredients
Instructions
1) Put cooked rice in large slightly shallow bowl
Place bulgogi (with juices from cooked meat) and veg 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.
2) When ready to eat, mix all ingredients together with some gochuchang paste, to taste
The bibimbap should be moist and not dry
Add more sesame oil and gochuchang paste, to taste.
For the bulogi:
1) Place rib-eye in freezer for about 30 minutes so that it is easier to slice
When partially frozen, remove from freezer and thinly slice
Set aside.
2) Whisk together all the marinade ingredients in a large bowl
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.
3) Heat griddle to high
Remove beef from marinade and griddle for 1 to 2 minutes per side
Remove from heat and set aside until ready to assemble Bibimbap.
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For the gochuchang paste:
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Combine all ingredients in a small bowl
Mix well.
*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 because it's still cooking.
