Easy make at home Korean style bibimbap. Great for get entertaining or easy family meal. You can prepare all the veggies a day early to make prep time faster or be lazy like me, go Korean store and get the prepared bibimbap sides.
3-4 lbs. thinly sliced rib eye meat
1 cup soy
½ c. brown sugar
½ c. white sugar
4-5 chopped garlic
2 tbsp. kadoya sesame oil (the best and the only one I use)
1 bunched chopped green onion
1 thumb garlic
**mix all and marinade overnight or 8 hours
**make sure to mix ½ way through marinating process
1 bunch watercress (I like a lot so I use 2)
1 pkg. bean sprouts
1 small zucchini
1 small carrot
1 small pkg. sliced shitake mushrooms (soaked and chopped)
1 pkg. shredded nori flakes
4-5 cups prepared rice
4-5 sunny side eggs
Kochujung sauce for FLAVA
Prepare watercress: wash, boil for 4 minutes, squeeze out excess water, cut into 2 inch length.
Prepare bean sprouts: boil in slightly salted hot water for 2 minutes, drain, cool. Mix in 1 tsp. sesame oil, 1tsp. sesame seeds.
Prepare zucchini: wash, slice, boil in slightly salted hot water for 1 minute, drain, cool, mix with 1 tsp. sesame oil, 1 tsp. sesame seeds.
Prepare carrots: wash, peel, grate or slice into match sticks, boil slightly salted hot water for 1-2 minutes, drain, cool, mix with 1 tsp. sesame seeds.
Cook/boil marinated meat (bulgogi) in a wok or sauté pan with all the marinated included. (you want to keep all the juices for an added sauce) OR you can bbq the meat on a grill (this will not give you as much juice and be a little drier
ASSEMBLE: set out the 4 bowls and put half way full of rice. Arrange the vegetables on top of the rice in a circle. (a little pinch of each) Add the cooked beef as well. Top each bowl with an over easy egg, sprinkle with shredded nori. (if you have juice from the cooked meat drizzle on the top)
**add a little kochujang according to your spice level, mix everything in the bowl together. YUMMY!!!