Recipe: Delicious Bibimbap with Bulgogi Beef

Bibimbap with Bulgogi Beef.

You can cook Bibimbap with Bulgogi Beef using 37 ingredients and 20 steps. Here is how you cook it.

Ingredients of Bibimbap with Bulgogi Beef

1. You need of [Beef ].
2. It's 1 lb of thinly sliced beef steak (can slice frozen beef easier and very thin).
3. It's of [Marinade ].
4. You need 1/2 cup of cooking wine (Mirin or white wine with 2 tbls white sugar).
5. It's 1 of apple or asian pear.
6. It's 1 of whole onion, roughly chopped.
7. Prepare 2/3 cup of soy sauce.
8. Prepare 1/2 cup of brown sugar.
9. Prepare 2 Tbsp of garlic.
10. You need 1 tsp of ginger.
11. You need 1 tsp of pepper.
12. You need 2 of small Thai chili's OR 1 Habenero.
13. It's 1 tbls of Gochujang.
14. You need 1 tbls of sesame oil.
15. It's of [Gochujang Sauce ].
16. Prepare 2 Tbsp of gochujang.
17. Prepare 1 Tbsp of sesame oil.
18. Prepare 1 Tbsp of brown sugar.
19. Prepare 1 Tbsp of water.
20. It's 1 Tbsp of roasted sesame seeds.
21. You need 1 tsp of vinegar – I used apple vinegar.
22. You need 1 tsp of minced garlic.
23. Prepare of [Veggies ].
24. It's 2 tbls of butter.
25. Prepare of salt and pepper.
26. It's 3 of julienned carrots.
27. You need 1 of broccoli floret (sliced in mandolin very thin).
28. You need 1/2 head of cabbage.
29. Prepare 1 tbls of marinade reserve.
30. You need 4 cloves of garlic.
31. You need 2 tbls of ginger.
32. You need 4 tbls of coconut oil.
33. You need 4 of green onions chopped up to green.
34. You need 1 tbls of soy sauce.
35. It's 1/2 of cucumber diced.
36. Prepare 1/2 of orange.
37. Prepare of olive oil.

Bibimbap with Bulgogi Beef instructions

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..