This is my slightly simplified version of Bibimbap, a Korean rice bowl with meat & assorted vegetable sides. The original dish itself isn't super complicated, but some ingredients may be harder to find in US groceries. Traditionally the marinade would call for Asian pear and the sides would include vegetables that would require a trip to specialty stores. My recipe tries to stay with ingredients that are more ubiquitous. Obviously feel free to adjust your sides and grate a quarter Asian pear into your marinade if you can find those ingredients.
4 tbsp brown sugar
4 tbsp soy sauce
2 tbsp sesame oil
1 tbsp mirin
2 tsp crushed garlic
1 tsp black pepper
1/4 cup chopped scallion
1/4 cup minced onion
1~1.5lb thinly sliced ribeye or short rib
sliced oyster mushroom
thinly peeled carrots, blanched
baby spinach, blanched (easier & more tender, regular is fine too)
julienned cucumber (English or Persian cucumbers preferred; regular is fine too)
1 fried egg, sunny side up
1 cup rice, preferably short grain
optional gochujang (korean hot pepper paste) to taste
Rub meat with marinade, let sit for 5 minutes. Meanwhile start slicing mushroom and peeling carrots. You can get very thin carrot strips with a Y-peeler. Brush griddle with oil & heat to medium high. Grill mushroom and beef until beef is no longer pink and mushroom is softened & caramelized. About 6~8 minutes.While the meat is cooking, boil up some water for blanching the vegetables.
Cook the thinly peeled carrots in boiling water for about a minute. Pick up the carrots with a strainer and blanch the spinach for a minute. Fry an egg, sunny side up. (Tip: cover the pan with a lid if you like the top a little more cooked, with no runny egg whites) To plate, start with a bed of rice, then the egg, then surround the egg with veggies, and finish with a generous serving of meat. Top with gochujiang to taste. Mix it up and enjoy!
Strainer set: https://amzn.to/2AUU7gJ
Cast iron griddle: https://amzn.to/2T66AFA