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For the Beef: Place the beef in a bowl, add in the bulgogi marinade, cover and chill, 1 hour.
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2
Remove the beef from the marinade and cut into 1/2-inch slices.
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Heat the oil in a skillet over medium-high heat.
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Add in the beef and stir-fry till cooked through, 1 minute.
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Note: Cook the beef just before assembling the dish.
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6
For the Vegetables: Cook the mushrooms in the oil and the marinade in a skillet over high heat till tender, 3 to 4 min.
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Set aside.
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Cut the carrots into very thin, long strips.
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The spinach, carrots and soy bean sprouts need to be blanched in separate pots of boiling water.
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Blanch the spinach 30 seconds.
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Drain and squeeze dry.
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Blanch the carrots, 1 minute; the soybean sprouts, 30 seconds.
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Cut the zucchini into very thin slices.
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Cook the zucchini in boiling water till tender, about 3 min.
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15
For the Rice: Wash the rice several times in cool water till the water is clear, rubbing the rice well.
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Drain.
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Place the rice in a heavy pot; add in 3 c. of cool water.
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Cover and bring to a boil, reduce the heat and steam, covered, till the rice is tender, about 30 min.
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For the Sauce: Combine the red pepper paste, sesame seeds, honey, oil and garlic in a small bowl.
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Set aside.
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21
To assemble the bibim bap, place the warm cooked rice in a large serving bowl.
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The vegetables can be at room temperature.
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Arrange them on top of the rice in separate groups, along with the kimchi.
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Sprinkle with the sesame oil and sesame seeds.
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Arrange the beef on top and a small pile of nori strips at one side.
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Place the egg in the center.
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Pass the sauce in a separate bowl.
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Add in this to taste and stir it into the mix, preferably with a long-handled Korean spoon.
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This recipe yields 2 servings.
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Comments: Bulgogi beef, bottled bulgogi marinade and red pepper paste are found at Korean markets.
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Bottled kimchi can be found in the Asian aisle of well-stocked supermarkets and at Asian markets.
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Nori may be labeled dry laver in Korean markets.
