Bibimbap with Bulgogi Beef

Number of servings: 2

Preparation time: 30 minutes (+ approx. 6 hours for marinating the meat)

INGREDIENTS

For the Bulgogi Beef:

500 g beef (e.g., sirloin, ribeye, or tenderloin)
3 tbsp soy sauce
2 tbsp sugar
1 tbsp honey
2 tbsp rice vinegar
1 tbsp sesame oil
A few cloves of garlic
1 tbsp toasted sesame seeds
1 tsp black pepper

For the Bibimbap:

3 cups cooked rice
1 carrot
1 small zucchini
2 handfuls of spinach
1 cup bean sprouts
2-3 shiitake mushrooms
2 fried eggs
Chopped green onions
Sesame seeds (toasted, optional)

For the Sauce:

2-3 tbsp gochujang paste
1 tbsp sugar
1 tbsp sesame oil
1 tbsp rice vinegar
0.5 tsp soy sauce

PREPARING

Marinating the Meat: In a bowl, mix soy sauce, sugar, honey, rice vinegar, sesame oil, garlic, sesame seeds, and black pepper. Add the sliced beef, mix thoroughly, cover, and refrigerate for at least 6 hours, preferably overnight.
Preparing the Vegetables: Cut the carrot and zucchini into matchsticks. Soak the shiitake mushrooms, slice them, and sauté in a bit of oil. Briefly blanch the spinach and bean sprouts until tender but still firm.
Making the Sauce: Mix gochujang paste, sugar, sesame oil, rice vinegar, and soy sauce. Set the sauce aside until ready to use.
Cooking the Meat: Take the marinated beef out of the fridge and cook in a well-heated pan. If the pan is small, cook the beef in batches to ensure even browning.
Assembling the Bibimbap: Place the cooked rice into bowls. Layer the cooked beef, carrot, zucchini, spinach, bean sprouts, shiitake mushrooms, and fried eggs on top.
Finishing Touch: Sprinkle with chopped green onions and sesame seeds.
Serving: Before eating, add the sauce, mix all the ingredients in the bowl, and enjoy the taste of bibimbap. Enjoy your meal!

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