Classic Beef Bulgogi Bibimbap

Ingredients

• 1 lb Ribeye steak, thinly sliced
• 4 tbsp Soy sauce
• 2 tbsp Toasted sesame oil
• 2 tbsp Brown sugar
• 3 tbsp Gochujang (Korean chili paste)
• 4 cups Short-grain white rice, cooked
• 1 bunch Fresh spinach
• 2 medium Carrots, julienned
• 6 oz Shiitake mushrooms, sliced
• 1 cup Bean sprouts
• 4 large Eggs
• 3 cloves Garlic, minced

Instructions

1. 1

   Marinate the sliced ribeye in a mixture of soy sauce, brown sugar, 1 tbsp sesame oil, and half the minced garlic for at least 30 minutes.

2. 2

   Blanch the spinach and bean sprouts separately in boiling water for 1 minute, then shock in ice water, squeeze dry, and season with a pinch of salt and sesame oil.

3. 3

   Sauté the julienned carrots and shiitake mushrooms in a hot pan with a little oil until softened but still vibrant.

4. 4

   Cook the marinated beef in a very hot skillet or wok until browned and slightly caramelized, then set aside.

5. 5

   Coat the bottom of a Dolsot (stone bowl) or heavy cast iron pot with sesame oil and add a serving of cooked rice.

6. 6

   Heat the bowl over medium heat until the rice begins to crackle, creating a golden crust (Nurungji) on the bottom.

7. 7

   Arrange the beef and vegetables in neat sections over the rice, then place a sunny-side-up fried egg in the center.

8. 8

   Serve immediately with a dollop of Gochujang and a final drizzle of sesame oil, mixing everything thoroughly before eating.