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Before you jump to Bibimbap with Bulgogi Beef recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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We hope you got benefit from reading it, now let’s go back to bibimbap with bulgogi beef recipe. To cook bibimbap with bulgogi beef you need 37 ingredients and 20 steps. Here is how you do that.

The ingredients needed to cook Bibimbap with Bulgogi Beef:

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