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Bibimbap at Home

Name: Bibimbap at Home
Cuisine: korean
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

A small grocery run gets this on the table.

Ingredients

Steps

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directions

1.
Whisk first 6 ingredients in a medium bowl. Add beef; toss to coat. Cover; chill for 30 minutes or up to 3 hours.
2.
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.

Recipes sourced from Epicurious.com.

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Directions