Bi Bim Bop

Total Time: 2 hrs 20 mins Preparation Time: 2 hrs Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/3 cup soy sauce
• 3 tablespoons minced garlic cloves
• 1/3 cup sugar
• 1/3 cup brown sugar
• 1/3 cup green onion, chopped
• 3 tablespoons sesame seeds, toasted
• salt
• pepper
• 1 lb rib eye steak, thinnly sliced
• 4 cups glutinous or sticky rice, cooked
• 4 dried shiitake mushrooms
• 1/2 cup hot water
• 3/4 lb fresh spinach, washed and chopped
• 8 ounces cucumbers, julienned
• 8 ounces carrots, julienned
• 2 tablespoons sesame oil
• 8 ounces fresh bean sprouts
• 4 egg yolks
• 4 sheets nori, toasted & crumbled
• 4 tablespoons sesame oil
• 4 tablespoons chili bean paste (kochujang)

Recipe

• 1 make a marinade for the beef. mix the soy sauce, garlic, sugars, green onions, sesame seeds, salt, & pepper in a bowl. add the sliced beef to the marinade and toss until themeat is well coated. marinate it for at least 2 hours is the fridge, overnight of possible.
• 2 preheat an oven to 425 degrees and place 4 korean-style stone bowls in oven.
• 3 start cooking your rice.
• 4 combine shiitake mushrooms and 1/2 cup hot water in a bowl. allow the muchrooms to soak for 10 minutes, they should then be soft. cut off the stems and throw them away. cut the caps into thin slices & set aside.
• 5 bring a saucepan with about 1/2 cup water to a boil. add spinach to the water just long enough to wilt the leaves, under 1 minute. drain & pat dry then set aside for later.
• 6 combine cucumber and carrots in a bowl. season with salt and pepper. set aside for later.
• 7 preheat a wok or large skillet over medium-high heat.
• 8 cook carrots and cucumbers in 1 tablespoon of sesame oil. stir frequently until softened, about 3 minutes. remove from pan and set aside for later.
• 9 add 1 tablespoon of sesame oil to the pan, and cook spinach in sesame oil for 2 minutes. remove from pan and set aside for later.
• 10 add the meat and all of the marinade to the wok/skillet. cook for about 5 minutes, stirring frequently. the liquid should reduce by 1/2.
• 11 take the stone bowls out of the oven. be careful, they are hot!
• 12 coat each bowl with sesame oil then add 1 cup of the rice into each bowl. press the rice firmly into the bottom. listen for the sizzle. that means the bowl is telling you it's hot enough.
• 13 top each bowl of rice with the cucumbers, carrots, bean sprouts, spinach, mushrooms, & beef.
• 14 just before you serve the bowls, place a raw egg yolk on to of each bowl, drizzle with 1 tablespoon of sesame oil, and top with nori. i've had the bi bim bop with a fried egg on top instead of the raw yolk, so if you are scared of raw eggs, go that route.
• 15 serve the chili bean paste (kochujang) in a small bowl on the side.
• 16 to eat, simply add kochujang to taste, then stir everything together with a soup spoon making sure to be careful of the hot bowl.