Bibimbap at Home Recipe
- 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
- 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.
