Bibimbap at Home

asian beef egg rice dinner korean soy sauce bon appétit sugar conscious dairy free peanut free tree nut free kosher

Kay Chun

Makes 8 servings

Source

Ingredients

1/2 cup reduced-sodium soy sauce

1/3 cup finely grated Asian pear with juices

2 scallions, thinly sliced

2 garlic cloves, minced

1 tablespoon raw or brown sugar

2 teaspoons grated peeled ginger

1 pound thinly sliced (1/8") boneless beef rib-eye steak or short ribs

3 tablespoons toasted sesame oil, divided

8 cups steamed sushi rice or mixed grain rice (from 2 1/2 cups dry rice)

Bibimbap Mix-Ins (Sesame Pepper Bean Sprouts , Sesame Carrots , Garlicky Spinach , Soy-Glazed Shiitake Mushrooms , Sautéed Zucchini , Scallion Slaw , Wakame , and Gochujang-Date Sauce )

8 fried eggs

Kimchi

Method

Whisk first 6 ingredients in a medium bowl. Add beef; toss to coat. Cover; chill for 30 minutes or up to 3 hours.

Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over medium heat. Add rice; pat out in an even layer. Cook, rotating skillet for even browning (do not stir), until rice is golden and crisp on bottom, about 15 minutes.

Meanwhile, heat 1/2 tablespoon oil in a large heavy skillet over medium heat. Add one-quarter of beef and cook, turning once, until cooked through and lightly browned, about 3 minutes. Transfer to a bowl. Repeat in 3 batches with remaining oil and beef.

Divide rice among bowls. Top with beef, Bibimbap Mix-Ins, and eggs. Serve kimchi alongside.