tbsp soy sauce (all ingredients from here down is the bulgogi
3
tbsp granulated sugar
1
tbsp sesame oil
1
tbsp water
1
tbsp white wine
1
tsp minced fresh garlic
1/4
tsp minced fresh ginger
1/2
green onion, thinly sliced
salt and pepper to taste
1
lb eye round beef, thinly sliced
Directions
1.
Prepare rice according to package instructions.
2.
Fill a large pot halfway with water and bring to a boil. Add spinach and boil about 1 minute. Drain and allow to cool.
3.
Season with 1 tablespoon sesame oil, 2 teaspoons soy sauce, and a couple of dashes of garlic salt. Transfer to bowl and set aside.
4.
Repeat process for bean sprouts, boiling for 8 minutes instead of 1, and using 1 tablespoon of the remaining sesame oil, the remaining soy sauce, and garlic salt. Set aside in a separate bowl.
5.
To prepare the bulgogi, combine all ingredients but beef. Mix until sugar dissolves/
6.
Add the beef, turn to coat, and refrigerate for at least 1 hour.
7.
Just before serving, grill, pan-fry, or broil to desired degree of done-ness. Set aside.
8.
To assemble bibimbap, pour about 2 teaspoons sesame oil into each 4 bowls.
9.
Add 1 cup of the cooked rice. Around the perimeter of the rice, add 1/4 of the bulgogi and vegetables into each of the bowls. Top each bowl with one egg.
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By
Gilda Geist
