Serves 8

Ingredients
Bulgogi:
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
Kimchi

Preparation
For bulgogi:
Whisk first 6 ingredients in a medium bowl. Add beef; toss to coat. Cover; chill for 30 minutes or
up to 3 hours.
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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.

Sides:
Sesame-Pepper Bean Sprouts

Here is a delicious recipe for making vegetarian bean burgers at home! Say goodbye to expensive boxed burgers and try making yours from scratch!

Walnut-Mushroom Lentil Burgers

1 cup chopped soaked walnuts
1 1/2 cup diced mushrooms
2 cups sprouted and cooked lentils mashed
1/3 diced red onion
2 cloves garlic
1/4 cup crumbled blue cheese (optional)
1 tablespoon olive oil
1/2 tablespoon cumin
1 teaspoon thyme
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
salt and pepper to taste
1-2 eggs for a binding agent

Directions:
Combine all ingredients besides eggs into bowl and mix with hands to bind them. taste test andthen add eggs one at a time to bind.

Thai Peanut Sauce
1 cup peanuts
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon fish sauce or coconut amines or soy sauce
juice of 1 lime
1 tablespoon palm sugar
1 tablespoon peanut or canola oil
Image: Courtesy of Culinary Hill

Preheat the oven to 350. Place the peanuts on a baking tray and bake for 20 minutes. Cool then place in a tea towel and rub vigorously to remove the skins.
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Place the skinned nuts in a small food processor or a mortar and grind for 1-2 minutes until they start to form a paste. Slowly add the soy sauce, vinegar, fish sauce, lime- juice and palm sugar while still grinding. Finally add the oil and a little water if you like a runnier consistency.