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1
In a resealable plastic bag, marinate the beef, garlic, soy, miso, sugar, sesame oil, and black pepper overnight.
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2
For the bibimbap: Prepare the white rice. I like to rinse it over the sink in a strainer, then add it to a rice cooker with 1/2 cup water, let it sit for 10 minutes, and press Cook. (But make it however you like.)
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3
In a small bowl, toss together the radishes, sugar, vinegar, and a pinch of salt and black pepper. Set aside.
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4
Meanwhile, heat an 8-inch cast-iron skillet over medium heat, then add 2 teaspoons of the sesame oil and kale. Season with salt and pepper. Fry for a good 2 to 3 minutes, until charred at the edges. Remove and set aside.
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5
Add another teaspoon sesame oil and fry the marinated beef for 5 to 7 minutes, or until charred and cooked through. Remove and set aside.
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6
Add the remaining tablespoon sesame oil and cooked white rice. Turn rice in the oil and fry for just a minute, then distribute evenly on the bottom of the skillet.
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7
Off the heat, assemble all of the ingredients in color-blocked components over the rice: the beef, kale, marinated radishes, chopped kimchi, crushed roasted seaweed snack, and gochujang. The egg yolk should go in the middle.
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8
Return built skillet to the heat, over medium-low, and toast the rice for about 5 minutes (so the bottom of the pan forms a sort of tahdig-like crust). Eat with a wooden spoon if you can, so as not to scrape the bottom of the skillet.
