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Bibimbap with Bulgogi Beef
Bibimbap with Bulgogi Beef

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We hope you got benefit from reading it, now let’s go back to bibimbap with bulgogi beef recipe. To cook bibimbap with bulgogi beef you only need 37 ingredients and 20 steps. Here is how you achieve it.

The ingredients needed to cook Bibimbap with Bulgogi Beef:
  1. Prepare [Beef ]
  2. Provide 1 lb thinly sliced beef steak (can slice frozen beef easier and very thin)
  3. Get [Marinade ]
  4. Take 1/2 cup cooking wine (Mirin or white wine with 2 tbls white sugar)
  5. Provide 1 apple or asian pear
  6. Use 1 whole onion, roughly chopped
  7. You need 2/3 cup soy sauce
  8. Use 1/2 cup brown sugar
  9. Take 2 Tbsp garlic
  10. Take 1 tsp ginger
  11. Prepare 1 tsp pepper
  12. Provide 2 small Thai chili's OR 1 Habenero
  13. You need 1 tbls Gochujang
  14. Use 1 tbls sesame oil
  15. Provide [Gochujang Sauce ]
  16. Get 2 Tbsp gochujang
  17. Use 1 Tbsp sesame oil
  18. Take 1 Tbsp brown sugar
  19. Provide 1 Tbsp water
  20. Take 1 Tbsp roasted sesame seeds
  21. Prepare 1 tsp vinegar – I used apple vinegar
  22. Get 1 tsp minced garlic
  23. Get [Veggies ]
  24. Use 2 tbls butter
  25. You need salt and pepper
  26. Get 3 julienned carrots
  27. Provide 1 broccoli floret (sliced in mandolin very thin)
  28. You need 1/2 head cabbage
  29. Use 1 tbls marinade reserve
  30. Take 4 cloves garlic
  31. Use 2 tbls ginger
  32. Take 4 tbls coconut oil
  33. You need 4 green onions chopped up to green
  34. Prepare 1 tbls soy sauce
  35. You need 1/2 cucumber diced
  36. Get 1/2 orange
  37. You need olive oil
Instructions to make Bibimbap with Bulgogi Beef:
  1. [BEEF]
  2. Slice it frozen so you can get the thin slices and set in a bowl and put in fridge. If you are having a hard time cutting it with your knife, using a bread knife works best, let it thaw out for about an hour before trying again.
  3. [Marinade]
  4. Take all marinade ingredients and place into blender. blend until it's a smooth puree. pour marinade over sliced beef. marinade for at least 2 hours or overnight.
  5. [RICE]
  6. Cook rice as per package instructions.
  7. [VEGGIES]
  8. Julienne the carrots, mince the garlic and ginger, shred the cabbage, thin slice the broccoli, chop the green onions and set aside, dice the cucumbers.
  9. In a hot pan add some coconut oil and the carrots. add some salt on top. cook for a minute so carrots still have a crunch. Take out of pan and set aside.
  10. Add more coconut oil and add the cabbage to pan. add 1 tbls of soy sauce and 1/2 tbls of the beef marinade and 1/2 tsp of ginger. cook it through and pull out of pan and set aside.
  11. Add 1 tbls of butter to pan. then throw in the broccoli add a little salt. add a little garlic on top about 1/2 tbls. then add another tbls of butter and cook for about 2 mins. pull out and set aside.
  12. Squeeze the orange juice and 1/2 tbls of ginger into a bowl. mix it well. can drizzle some olive oil into the oj and ginger and emulsify it to thicken it a bit. this will be the dressing for the cucumbers. add to cucumbers right before plating.
  13. [BEEF]
  14. Now get the pan piping hot and add 2 tbls of coconut oil. Add the meat in batches if you need so the pan isn't overfilled and starts boiling the meat. Cook will be quick since they are thin. - Pull out of pan and set aside, keep covered in aluminum foil so it doesn't get cold.
  15. [EGG]
  16. Add some oil to pan on medium low. add egg and cook through. The yolk should remain runny but not raw. it should be about 3 to 5 mins to cook.
  17. [GOCHUJANG SAUCE]
  18. Whisk all sauce ingredients in a bowl and set aside.
  19. [PLATING]
  20. Add rice to a bowl. press down a little. add sauce around rice. add egg to center of the bowl. - place the veggies and beef around the egg, so the yolk is only exposed. Do not mix make sure they are all separate from each other. - serve and eat.

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