Bibimbap with Jeonju-Style Vegetables

Ingredients

• 200 g beef ribeye or bulgogi beef, thinly sliced
• 4 tbsp soy sauce
• 3 tbsp sesame oil
• 2 tsp sugar
• 4 cloves garlic, minced
• 2 cups cooked short-grain white rice
• 2 egg yolks
• 150 g spinach
• 150 g bean sprouts (soybean or mung)
• 1 medium carrot, julienned
• 100 g shiitake mushrooms, sliced
• 1 medium bell pepper or zucchini, julienned
• 80 g bracken fern (gosari) or substitute green beans(optional)
• 80 g bellflower root (doraji) or substitute radish, julienned(optional)
• 2 sheets gim (roasted seaweed), shredded(optional)
• 2 tbsp gochujang
• 1 tbsp toasted sesame seeds
• 2 tbsp vegetable oil

Instructions

1. 1

   Marinate the beef: combine beef with 2 tbsp soy sauce, 1 tbsp sugar, 1 tbsp sesame oil, half the garlic, and a sprinkle of sesame seeds. Rest 30 minutes while preparing vegetables.

2. 2

   Blanch spinach 30 seconds in boiling water, shock in ice water, squeeze dry, and season with 1 tsp soy sauce, 1 tsp sesame oil, and a pinch of sesame seeds. Blanch bean sprouts 2 minutes, drain, and season the same way.

3. 3

   Blanch bracken fern or green beans 5 minutes until tender, then simmer briefly with 1 tbsp soy sauce and 1 tsp sesame oil. Set aside as the third vegetable.

4. 4

   Julienne carrot, bell pepper, and bellflower root or radish. Sauté each separately in a lightly oiled pan over medium heat with a pinch of salt, 1-2 minutes each, keeping colors and flavors distinct. Slice mushrooms and sauté with remaining garlic and 1 tsp sesame oil until glossy.

5. 5

   Sear the marinated beef in a hot pan 3-4 minutes until caramelized and cooked through.

6. 6

   Divide hot steamed rice between two wide bowls. Arrange the nine seasoned vegetables in separate radial sections over the rice, then add the beef in the center.

7. 7

   Top each bowl with a raw egg yolk, shredded gim, a drizzle of sesame oil, and serve gochujang on the side. Mix thoroughly at the table before eating.