1/2 cup soy sauce or coconut aminos
1/3 cup finely grated Asian pear with juices
2 scallions, thinly sliced
2 garlic cloves, minced
1 tablespoon raw or brown sugar
2 teaspoons grated peeled ginger
1 pound thinly sliced (1/8") boneless beef rib-eye steak or short ribs
Crisp rice and assembly:
3 tablespoons toasted sesame oil, divided
8 cups steamed sushi rice or mixed grain rice (from 2 1/2 cups dry rice)
Bibimbap Mix-Ins (Sesame Pepper Bean Sprouts , Sesame Carrots , Garlicky Spinach , Soy-
Glazed Shiitake Mushrooms , Wakame , and Gochujang-Date Sauce )
8 fried eggs
Whisk first 6 ingredients in a medium bowl. Add beef; toss to coat. Cover; chill for 30 minutes or
up to 3 hours.
For crisp rice and assembly:
Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over medium heat. Add rice; pat out
in an even layer. Cook, rotating skillet for even browning (do not stir), until rice is golden and
crisp on bottom, about 15 minutes.
Meanwhile, heat 1/2 tablespoon oil in a large heavy skillet over medium heat. Add one-quarter
of beef and cook, turning once, until cooked through and lightly browned, about 3 minutes.
Transfer to a bowl. Repeat in 3 batches with remaining oil and beef.
Divide rice among bowls. Top with beef, Bibimbap Mix-Ins, and eggs. Serve kimchi alongside.
Sesame-Pepper Bean Sprouts