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We hope you got insight from reading it, now let’s go back to bibimbap with bulgogi beef recipe. You can have bibimbap with bulgogi beef using 37 ingredients and 20 steps. Here is how you cook it.

The ingredients needed to prepare Bibimbap with Bulgogi Beef:

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

Steps 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.

Add the radishes and set aside to pickle. Crack the eggs into a non-stick frying pan and fry to your liking (soft eggs with runny yokes are recommended). In each bowl, arrange the bulgogi beef and vegetables alongside warm black rice, sprinkle with bean sprouts and top with a fried egg. Serve with sriracha sauce, soya sauce and sweet chilli sauce for dipping. The two most outstanding elements of bibimbap are the bulgogi beef and the crisp rice.

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