Instructions

1. In a medium-sized bowl, mix together the marinade ingredients for the Bulgogi. This includes the soy sauce, smashed canned pear halves, dark brown sugar, green onion, and garlic. Thinly slice 1 lb of of boneless beef ribeye, removing excess fat. Add the beef to the liquid and allow to marinate, covered, in the refrigerator for 30 minutes to 2 hours.
2. While the beef is marinating, steam 2 C of sushi rice. You can either do this on the stovetop per package instructions, or you can cook it in an Instant Pot which will achieve a better texture. For the Instant Pot, rinse the rice for two minutes. Next, place the rice in the Instant Pot with 2 C of water. Cook on the "rice" setting, with the steam valve set to the "sealing" position. Once the rice is done cooking let it rest in the pot for 10 minutes and then remove your Instant Pot lid (this is considered a natural steam release) and the rice is done.
3. Next, use the time that the rice is cooking to make the sesame, carrot, and daikon salad. Cut the carrot and daikon into matchsticks. Sprinkle them with sesame oil, rice vinegar, and salt. Toss to coat. Cover and store in the refrigerator until you are ready to serve. At this time also clean and cut all the vegetables.
4. Once the rice is done cooking you’re ready to start putting your bowls together. You will be cooking the different parts of this recipe one item at a time for short periods at a time and then adding them directly into the bowls you’re serving your Bibimbap in. As such, the meal comes together pretty quickly. To make this go smoothly as it can, have all the ingredients prepped.
5. First: The rice. You can serve your bibimbap bowl with plain steamed rice (which is a lighter option), or you can fry it to get a nuttier, more toasted flavor and a more chewy texture. To fry the rice, place it in a pan with 1 Tbsp of sesame oil and fry it, stirring occasionally, for 4-5 minutes to prevent sticking to the bottom of the pan. Once cooked, evenly divide the rice among four bowls.
6. Second: The Egg. Fry 4 eggs, sunny side up, so that the yolk is very runny (or to your preference). This recipe is traditionally served with raw egg, but most Americans are likely to prefer it sunny side up. Place one cooked egg atop the rice in the middle of each bowl.
7. Third: The Veg. Lightly sauté the yellow summer squash**, mushrooms, and sprouts, one item at a time, in 1/2 tsp sesame oil for 3-5 minutes each. Cook until the vegetables are beginning to soften, but are not mushy. Arrange them in a pattern around the egg in each bowl.
8. Fourth: The Spinach. Add the spinach to the pan and sauté it in a mixture of soy sauce, oil, rice vinegar, and garlic. Cook for 4-5 minutes or until the spinach is wilted and tender. Remove from the pan with a slotted spoon, leaving excess liquid behind, and arrange it around the egg in each Bibimbap bowl.
9. Finally, mix together Gochujang sauce. I used a pre-made bottle which is available from most grocery stores. In the blog post above I put an Amazon affiliate link to my favorite brand. I like it because it’s not too hot for most kids and guests, but still has a great flavor. I then simply mixed it with toasted sesame seeds. Serve the Bibimbap bowls drizzled with the sauce and garnished with a sprinkling of toasted sesame seeds.