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Bibimbap with Bulgogi (Mixed Rice with Beef and Vegetables)

Ingredients

  • 450 g bulgogi*
  • 5~6 servings steamed rice
  • 8~10 dried shiitake mushrooms rehydrated (soaked in warm water), sliced
  • 1 large carrot peeled and julienned
  • 1 large handful bean sprouts** (150~200g)
  • 2 small zucchinis julienned
  • 1 stalk negi (looks like a huge green onion) or green onion, chopped
  • 4~5 tbsp soy sauce
  • 2 tbsp white pepper
  • 1 tbsp sesame oil
  • 5~6 eggs*** (1 per serving)
  • Kimchi to taste (I get mine pre-made!)
  • Salt to taste
  • 1 tbsp oil (more as needed)

Gochujang sauce

  • 3 tbsp gochujang
  • 2 tbsp water
  • 1 tbsp maple syrup or sugar
  • 1 tbsp sesame oil
  • 1 tbsp toasted sesame seeds

Instructions

  • Heat a wok/skillet with oil. Cook the sliced mushrooms and add 1 tbsp soy sauce, 1/2 tbsp white pepper, and a pinch of salt. Cook on medium high for 2~3min.
  • Set the mushrooms aside and add the julienned carrots. Add 2 tbsp soy sauce, 1/2 tbsp white pepper, pinch of salt. Cook until softened but still crunchy.
  • Set carrots aside, cook zucchini and negi (no picture sorry) the same way.
  • Soak bean sprouts in boiling water for around 5 min, then drain. Toss with sesame oil and remaining white pepper.
  • Add more oil to pan and cook egg to your preference. (Or boil!)
  • Mix everything for the gochujang sauce together with a whisk.
  • Take a bowl or large plate and add rice, bulgogi (or other meat), assorted veggies, egg, and sauce. If you're super awesome and have a stone bowl (dolsot) you can use that & add a raw egg yolk and mix it all up.
  • Enjoy!

Notes

This recipe makes around 5~6 meals.
*Please see my bulgogi recipe.
**I was taught as a child to pick the ends off of bean sprouts so that is what I always do. This is a time consuming process though and not necessary unless you were conditioned like me lol.
***When I prepare this dish in advance I like to use soft boiled eggs instead of fried since it keeps better. You can batch cook the eggs if you want to do so.
Other optional vegetables: spinach, purple cabbage, cucumber, lotus root, seaweed, pickled radish, etc.