KOREAN BAP RECIPES

Steps:

• Put the rice in large, slightly shallow bowl. Arrange the Bulgogi with any cooking juices and the carrots, bean sprouts, spinach and mushrooms on top of the rice in separate piles so you can see each individual ingredient on the rice. Top with the egg. Sprinkle with the sesame seeds and drizzle with the sesame oil and soy sauce.
• When ready to eat, mix the ingredients together with some Gochujang Paste, to taste. The bibimpap should be moist and not dry. Add more sesame oil and Gochujang Paste, to taste.
• Place the rib-eye in the freezer for about 30 minutes so that it is easier to slice. When partially frozen, thinly slice into strips. Set aside.
• Whisk together the soy sauce, garlic, brown sugar, sesame seeds, sesame oil, ginger, honey, red pepper, black pepper, scallions, pear, onion and lemon-lime soda, if using, in a large baking dish. Add the thinly sliced beef and turn to coat. Cover and refrigerate for at least 1 hour and up to overnight; it is best if marinated overnight.
• Heat a grill to high. Remove the beef from the marinade and grill for 1 to 2 minutes per side. Set aside until ready to compile the bibimbap.
• Combine the gochujang, sugar and sesame oil in a small bowl. Mix well.

Steps:

• In a medium, microwave-safe shallow cereal bowl, whisk together the eggs, dashi and salt until very well combined, at least 30 seconds. Skim off any bubbles with a spoon or pop them by blowing on them.
• Cover the bowl with a microwave-safe plate and microwave at 500 watts (on 50 percent power or power level 5 on a 1,000-watt microwave) until the eggs have just set and are no longer liquid in the middle, 5 to 7 minutes. (Every machine differs, so check for doneness at 5 minutes, then in 30-second intervals after that if needed.)
• Let sit in the microwave to cool slightly, then carefully remove, uncover and drizzle with the soy sauce and maple syrup, and garnish with the chives, if using. Serve immediately.