Bibimbap

cooking.nytimes.com

PCOD

subheading: FOR THE BULGOGI AND RICE:

12- to 16-ounce strip steak

2 garlic cloves, peeled

1 small onion, peeled and quartered

1 medium Asian pear, cored and quartered

1 (½-inch) piece ginger

¼ cup soy sauce

2 tablespoons brown sugar, lightly packed

2 tablespoons mirin

1 tablespoon plus 2 teaspoons vegetable oil

½ teaspoon black pepper

2 cups uncooked short-grain rice

subheading: FOR THE GOCHUJANG SAUCE:

3 cloves garlic, peeled and finely grated

¼ cup gochujang paste

3 tablespoons mirin

1 tablespoon soy sauce

1 tablespoon sesame oil

1 tablespoon apple cider vinegar

1 teaspoon granulated sugar

subheading: FOR THE BANCHAN AND ADDITIONAL TOPPINGS:

1 (12-ounce) package bean sprouts

3 garlic cloves

1¾ teaspoons kosher salt (such as Diamond Crystal)

6 teaspoons toasted sesame oil

3 teaspoons soy sauce

1 (5-ounce) package baby spinach

1 teaspoon sesame seeds

8 ounces shiitakes, stemmed and cut into ½-inch-thick slices

1 tablespoon plus 2 teaspoons vegetable oil

1½ teaspoons granulated sugar

1 English cucumber, thinly sliced

2 tablespoons rice wine vinegar

Crushed red pepper, to taste

1 large carrot, peeled and thinly sliced into matchsticks

2 large eggs

1 scallion, trimmed and thinly sliced, for serving

Toasted seaweed, for serving (optional)

Kimchi, roughly chopped, for serving (optional)

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