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*Cook's Note: This can be done in a regular bowl or a hot stone bowl.
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If it's in a hot stone bowl, the rice becomes crunchy because it's still cooking.
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Put cooked rice in large slightly shallow bowl.
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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.
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Put egg on top.
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Sprinkle with sesame seeds and drizzle with sesame oil and soy sauce.
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When ready to eat, mix all ingredients together with some gochuchang paste, to taste.
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The bibimpap should be moist and not dry.
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Add more sesame oil and gochuchang paste, to taste.
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1 pound rib-eye
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Marinade:
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1/2 cup soy sauce
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1 Korean pear or Asian pear, grated with juices
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2 tablespoons finely chopped garlic
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1/2 small white onion, grated or sliced
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1 tablespoon grated fresh ginger
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2 tablespoons light brown sugar
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1 tablespoon honey
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2 tablespoons sesame seeds, toasted
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2 tablespoons toasted sesame oil
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1 tablespoon ground red pepper
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1/4 teaspoon ground black pepper
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2 green onions, thinly sliced
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1 (20-ounce) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up)
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Place rib-eye in freezer for about 30 minutes so that it is easier to thinly slice.
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When partially frozen, remove from freezer and thinly slice.
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Set aside.
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Whisk together all the marinade ingredients in a large baking dish.
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Add the thinly sliced beef and turn to coat.
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Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.
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Heat grill to high.
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Remove beef from marinade and grill for 1 to 2 minutes per side.
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Remove from heat and set aside until ready to compile Bibimbap.
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4 tablespoons gochuchang (available at Korean grocers)
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1 tablespoon sugar
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1 tablespoon sesame seeds
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2 teaspoons sesame oil
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Combine all ingredients in a small bowl.
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Mix well.
