Bibimbap at Home

Ingredients

• 1 tablespoon brown sugar raw
• 8 servings bibimbap mix-ins (Sesame Pepper Bean Sprouts, Sesame Carrots, Garlicky Spinach, Soy-Glazed Shiitake Mushrooms, Sautéed Zucchini, Scallion Slaw, Wakame, and Gochujang-Date Sauce)
• 8  fried eggs 
• 2  garlic cloves minced
• 2 teaspoons ginger grated peeled
• 8 servings kimchi 
• 8 cups grain rice mixed dry steamed (from)
• 0.5 cup soya sauce reduced-sodium
• 0.3 cup asian pear with juices finely grated
• 2  scallions thinly sliced
• 3 tablespoons sesame oil divided toasted
• 1 pound short boneless thinly sliced ()

Equipment

• bowl
• frying pan
• whisk

Directions

1. Whisk first 6 ingredients in amedium bowl.
2. Add beef; toss to coat. Cover;chill for 30 minutes or up to 3 hours.
3. Heat 1 tablespoonoil in a large cast-iron or nonstick skilletover medium heat.
4. Add rice; pat out in aneven layer. Cook, rotating skillet for evenbrowning (do not stir), until rice is goldenand crisp on bottom, about 15 minutes.
5. Meanwhile, heat 1/2 tablespoon oil in a largeheavy skillet over medium heat.
6. Add one-quarterof beef and cook, turning once, untilcooked through and lightly browned, about3 minutes.
7. Transfer to a bowl. Repeat in3 batches with remaining oil and beef.
8. Divide rice among bowls. Top with beef,Bibimbap
9. Mix-Ins, and eggs.
10. Serve kimchialongside.