BIB IM BAP  Recipe

Ingredients

·         Steamed white rice                                                                                                        

·         Bul-go-gi, recipe follows

·         1 carrot, julienned

·         Cooked bean sprouts, sautéed in a little sesame oil or peanut oil and seasoned with salt

·         Cooked spinach, sautéed in a little sesame or peanut oil and seasoned with salt

·         4 shiitake mushrooms, thinly sliced and sautéed in peanut oil and seasoned with salt

·         1 egg, cooked over easy

·         1 tablespoon sesame seeds

·         1 tablespoon dark sesame oil

·         Soy sauce, to taste

·         Go-chu-chang Paste, recipe follows  or you can but it at an Asian market (it is a red pepper paste)

Directions

*Cook's Note: This can be done in a regular bowl or a hot stone bowl. If it's in a hot stone bowl, the rice becomes crunchy because it's still cooking.

Put cooked rice in large slightly shallow bowl. Place bul-go-gi (with juices from cooked meat) and veggies on top of rice but place separately so you can see each ingredient beautifully placed on rice. Put egg on top. Sprinkle with sesame seeds and drizzle with sesame oil and soy sauce.

When ready to eat, mix all ingredients together with some go- chu -chang paste, to taste. The bibimpap should be moist and not dry. Add more sesame oil and go –chu-chang paste, to taste.

Bul go gi:  1 pound rib-eye

Marinade:

1/2 cup soy sauce                                                        1 Korean pear or Asian pear, grated with juices

2 tablespoons finely chopped garlic                             1/2 small white onion, grated or sliced

1 tablespoon grated fresh ginger                                  2 tablespoons light brown sugar

1 tablespoon honey                                                      2 tablespoons sesame seeds, toasted

2 tablespoons toasted sesame oil                                1 tablespoon ground red pepper

1/4 teaspoon ground black pepper                               2 green onions, thinly sliced

1 (20-ounce) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up)

Place rib-eye in freezer for about 30 minutes so that it is easier to thinly slice. When partially frozen, remove from freezer and thinly slice. Set aside.

Whisk together all the marinade ingredients in a large baking dish. Add the thinly sliced beef and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.

Heat grill to high. Remove beef from marinade and grill for 1 to 2 minutes per side. Remove from heat and set aside until ready to compile Bibimbap.