How to make it

  • *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.
  • 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.
  • Bulgogi:
  • 1 pound rib-eye
  • Marinade:
  • 1/2 cup soy sauce
  • 1 Korean pear or Asian pear, grated with juices
  • 2 tablespoons finely chopped garlic
  • 1/2 small white onion, grated or sliced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons light brown sugar
  • 1 tablespoon honey
  • 2 tablespoons sesame seeds, toasted
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon ground red pepper
  • 1/4 teaspoon ground black pepper
  • 2 green onions, thinly sliced
  • 1 (20-ounce) bottle lemon-lime soda, optional
  • (recommended: Sprite or 7-Up)
  • 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 at Korean grocers)
  • 1 tablespoon sugar
  • 1 tablespoon sesame seeds
  • 2 teaspoons sesame oil
  • Combine all ingredients in a small bowl. Mix well.
  • (Recipe courtesy Jen Lee
  • Show: Boy Meets Grill
  • Episode: Korean)

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