Steps to Make Perfect Bibimbap with Bulgogi Beef

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The ingredients needed to make Bibimbap with Bulgogi Beef:

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

Instructions to make Bibimbap with Bulgogi Beef:

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.

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