And oh my gosh I am so glad I did! It was perfect. I'm sure I can still improve on it, but I was sure satisfied. It was as good as I remember, and it was actually really easy. So please try to this at home. You won't be disappointed.
Bi Bim Bop
Just a note: usually this dish is served with a fried egg on top, which I LOVE, but if you aren't a hug fan or runny fried eggs, you can scramble and egg or make a simple scrambled egg pancake and slice it really thin, like I did for Blake's (below).2 eggs
1/2 lb steak, sliced very thin
1/2 lb bean sprouts
1 carrot, grated lengthwise
1/2 english cucumber, grated lengthwise
4 oz baby spinach
1 tsp granulated sugar
Korean barbecue sauce*
toasted sesame seeds
2 servings of white rice
- Marinate the steak in the Korean barbecue sauce for 20 minutes.
- Meanwhile, blanch the bean sprouts, drain, and place in a bowl. Add 1 t soy sauce, 2 t sesame oil, 1 t granulated sugar, and 2 t sesame seeds (those are very flexible measurement. Feel free to do it to taste). Toss to combine, and set aside.
- Boil the spinach until barely wilted, drain, and place in a bowl. Add 1 t soy sauce, 1 t sesame oil, and sesame seeds. Toss to combine, and set aside.
- In a large frying pan heated to medium-high, place the beef after shaking off excess sauce. Cook though, about 4~5 minutes. Don't over cook or it'll be tough. Place in a bowl and toss with sesame seeds.
- Fry the eggs, over-easy or to desired doneness.
- In each bowl, place the rice. Place each vegetable on top of the rice, side by side, in a wedge pattern in a circle. Place the beef in one section also. Top with the egg. (if you're serving the egg scrambled, I think it looks better with the beef on top, but that's just preference)
4 tbsp soy sauce
2 tbsp sugar
1 tbsp rice wine,
1 tbsp chopped green onion
1 tbsp crushed garlic
1 tbsp sesame oil
1 tbsp toasted sesame seed
black pepper to taste