Servings: 4 to 6

FOR THE BULGOGI AND RICE: subheading: FOR THE BULGOGI AND RICE:
12- to 16-ounce strip steak 12- to 16-ounce strip steak
2 garlic cloves, peeled 2 garlic cloves, peeled
1 small onion, peeled and quartered 1 small onion, peeled and quartered
1 medium Asian pear, cored and quartered 1 medium Asian pear, cored and quartered
1 (½-inch) piece ginger 1 (½-inch) piece ginger
¼ cup soy sauce ¼ cup soy sauce
2 tablespoons brown sugar, lightly packed 2 tablespoons brown sugar, lightly packed
2 tablespoons mirin 2 tablespoons mirin
1 tablespoon plus 2 teaspoons vegetable oil 1 tablespoon plus 2 teaspoons vegetable oil
½ teaspoon black pepper ½ teaspoon black pepper
2 cups uncooked short-grain rice 2 cups uncooked short-grain rice
FOR THE GOCHUJANG SAUCE: subheading: FOR THE GOCHUJANG SAUCE:
3 cloves garlic, peeled and finely grated 3 cloves garlic, peeled and finely grated
¼ cup gochujang paste ¼ cup gochujang paste
3 tablespoons mirin 3 tablespoons mirin
1 tablespoon soy sauce 1 tablespoon soy sauce
1 tablespoon sesame oil 1 tablespoon sesame oil
1 tablespoon apple cider vinegar 1 tablespoon apple cider vinegar
1 teaspoon granulated sugar 1 teaspoon granulated sugar
FOR THE BANCHAN AND ADDITIONAL TOPPINGS: subheading: FOR THE BANCHAN AND ADDITIONAL TOPPINGS:
1 (12-ounce) package bean sprouts 1 (12-ounce) package bean sprouts
3 garlic cloves 3 garlic cloves
1¾ teaspoons kosher salt (such as Diamond Crystal) 1¾ teaspoons kosher salt (such as Diamond Crystal)
6 teaspoons toasted sesame oil 6 teaspoons toasted sesame oil
3 teaspoons soy sauce 3 teaspoons soy sauce
1 (5-ounce) package baby spinach 1 (5-ounce) package baby spinach
1 teaspoon sesame seeds 1 teaspoon sesame seeds
8 ounces shiitakes, stemmed and cut into ½-inch-thick slices 8 ounces shiitakes, stemmed and cut into ½-inch-thick slices
1 tablespoon plus 2 teaspoons vegetable oil 1 tablespoon plus 2 teaspoons vegetable oil
1½ teaspoons granulated sugar 1½ teaspoons granulated sugar
1 English cucumber, thinly sliced 1 English cucumber, thinly sliced
2 tablespoons rice wine vinegar 2 tablespoons rice wine vinegar
Crushed red pepper, to taste Crushed red pepper, to taste
1 large carrot, peeled and thinly sliced into matchsticks 1 large carrot, peeled and thinly sliced into matchsticks
2 large eggs 2 large eggs
1 scallion, trimmed and thinly sliced, for serving 1 scallion, trimmed and thinly sliced, for serving
Toasted seaweed, for serving (optional) Toasted seaweed, for serving (optional)
Kimchi, roughly chopped, for serving (optional) Kimchi, roughly chopped, for serving (optional)

Prepare the bulgogi: Wrap the steak in plastic wrap or place on a clean plate. Place in the freezer until firm, about 20 minutes. This will make it easier to thinly slice.
Meanwhile, add garlic, onion, pear, ginger, soy sauce, brown sugar, mirin, 1 tablespoon of the oil and black pepper in a blender. Blend until smooth. Transfer to a large bowl or resealable container until steak has firmed in the freezer.
Once steak has firmed, remove from the freezer and, using a sharp knife, very thinly slice across the grain. Toss sliced beef in the marinade and set aside for 30 minutes and up to 4 hours. If marinating longer than 30 minutes, transfer the meat to the refrigerator. (Bring to room temperature 45 minutes before cooking.)
Meanwhile, prepare the rice: Rinse the rice in a fine-mesh strainer until the water runs clear, then transfer it to a medium saucepan. Add 2¼ cups water and bring to a boil over medium-high. Once boiling, reduce heat to medium-low and simmer, covered, until most of the water has been absorbed, about 4 minutes. Turn off the heat with the lid on and let sit until rice is cooked through and fluffy, 12 to 15 minutes. Fluff with a fork and set aside, covered. (Alternatively, use a rice cooker and follow the manufacturer’s instructions.)
Make the gochujang sauce: In a medium bowl, stir garlic, gochujang paste, mirin, sesame oil, soy sauce, vinegar and sugar until well combined. This can be made up to 2 days ahead.
Prepare the banchan: For the bean sprouts, finely grate 1 garlic clove into a medium bowl. In a medium saucepan, bring 3 cups water and ½ teaspoon salt to a boil over high heat. Add the bean sprouts to the saucepan and cook until softened and slightly translucent, about 3 minutes. Using tongs or chopsticks, transfer to the bowl with the garlic, along with 2 teaspoons sesame oil and 1 teaspoon soy sauce, and toss until combined. Reserve the cooking liquid in the saucepan.
For the spinach, return the reserved bean sprouts cooking liquid to a boil over high heat. Add the spinach and stir until wilted, about 1 minute. Turn off the heat. Using tongs or chopsticks, transfer the spinach to a colander. Rinse under cold water until cool, then gently squeeze out excess water. Transfer to a small bowl and toss with 1 teaspoon sesame oil and ¼ teaspoon salt until combined. Sprinkle with ½ teaspoon sesame seeds.
For the mushrooms, mince 2 cloves of garlic. Heat 1 tablespoon vegetable oil in a (12-inch) cast-iron skillet over medium-high. Add shiitake mushrooms and ½ teaspoon salt. Cook, stirring occasionally, until they have softened and started to brown, about 6 minutes. Add the garlic and cook until slightly golden, about 30 seconds. Stir in 2 teaspoons of soy sauce, 1 teaspoon of sugar and 1 teaspoon of toasted sesame oil. Cook for 1 minute and transfer to a small bowl. Turn off the heat and reserve the skillet for assembly.
For the cucumber, in a medium bowl, combine cucumber, 2 tablespoons vinegar, crushed red pepper (to taste), ½ teaspoon sugar and ½ teaspoon salt. Toss until well combined.
When ready to cook the bulgogi, heat 2 teaspoons of oil in the reserved skillet over medium-high. Once hot, remove the beef from the marinade and gently shake off any excess liquid. Add half of the beef to the skillet and cook until slightly charred and cooked through, about 1 minute per side. Transfer to a plate and repeat with remaining beef.
Assemble bibimbap: To the cast-iron skillet, drizzle in 2 teaspoons sesame oil and swirl the pan to fully coat the bottom. Add the cooked rice and spread out into an even layer. Try not to pack in the rice; it should stay fluffy. Turn the heat on to low.
In a small, nonstick skillet, heat 2 teaspoons of oil over medium-high heat. Crack the eggs into the skillet and fry until the whites are cooked through and the edges are slightly crispy, 4 to 5 minutes. The egg yolks should still be runny. Slide the eggs into the center of the skillet, on top of the rice.
While the eggs are frying, arrange the bulgogi, carrots, bean sprouts, spinach, shiitake mushrooms and cucumber on top; each component should be in its own sector until ready to mix. Scatter scallion and ½ teaspoon of sesame seeds on top. Drizzle with some of the gochujang sauce.
Turn off the heat under the skillet. Pierce the egg yolks, and toss with all the components. The heat from the pan will create a crust on the bottom and help cook the runny yolk. Divide among the bowls and serve immediately, topped with kimchi, toasted seaweed and additional gochujang sauce, if desired.

A thing about bibimbap… it doesn’t have to be this elaborate or time consuming unless you’re preparing it for a dinner party. The beauty of bibimbap (mixed rice) is that you can add whatever leftover greens, veggies and protein you have, then the gochujang and fried egg will give it the next-level oomph. The key is not over thinking it. Just make sure your gochujang is delicious and you drizzle good sesame oil at the end.  A thing about bibimbap… it doesn’t have to be this elaborate or time consuming unless you’re preparing it for a dinner party. The beauty of bibimbap (mixed rice) is that you can add whatever leftover greens, veggies and protein you have, then the gochujang and fried egg will give it the next-level oomph. The key is not over thinking it. Just make sure your gochujang is delicious and you drizzle good sesame oil at the end.
I love Korean food and have had the great fortune to have had an older Korean family member who was a fantastic cook. She died recently at 102 yrs and is greatly missed. Although she NEVER used sugar (or msg) in her cooking she did use Korean pear sometimes. I really dislike sugar in my food unless it is a desert. Why do all the modern Korean recipes call for sugar???  I love Korean food and have had the great fortune to have had an older Korean family member who was a fantastic cook. She died recently at 102 yrs and is greatly missed. Although she NEVER used sugar (or msg) in her cooking she did use Korean pear sometimes. I really dislike sugar in my food unless it is a desert. Why do all the modern Korean recipes call for sugar???
I like the idea of mixing all in the skillet and serving it mixed. Much simpler and faster to serve. I’ve always served individual rice and put all other element’s separately on the table for each person to take what they’d like and mix together.  I like the idea of mixing all in the skillet and serving it mixed. Much simpler and faster to serve. I’ve always served individual rice and put all other element’s separately on the table for each person to take what they’d like and mix together.
If you have access to a Korean market, you can usually buy the banchan and skip most of the steps in this recipe; bibimbap becomes rather easy in this case.  If you have access to a Korean market, you can usually buy the banchan and skip most of the steps in this recipe; bibimbap becomes rather easy in this case.
A wonderful and authentic variation is to cook until the rice at the bottom gets browned and slightly caramelized. This adds a whole new level of flavor.  A wonderful and authentic variation is to cook until the rice at the bottom gets browned and slightly caramelized. This adds a whole new level of flavor.
Don't be put off by the large list of ingredients. The bulgogi and rice are the centerpiece. On a busy night, those two and a simple salad is sufficient (I find Japanese carrot ginger dressing works well here). Live near an H-Mart, you can even get the pre-marinated bulgogi,  Don't be put off by the large list of ingredients. The bulgogi and rice are the centerpiece. On a busy night, those two and a simple salad is sufficient (I find Japanese carrot ginger dressing works well here). Live near an H-Mart, you can even get the pre-marinated bulgogi,
With time, do tackle a few sides (banchan) and even read beyond this recipe for ideas.  With time, do tackle a few sides (banchan) and even read beyond this recipe for ideas.
The best version that I had of it was from a stall called Kimcheehana in the food court of the H Mart in Naperville, IL. It was served in a sizzling hot ceramic bowl with the additional condiments in small plates on the side. Keeping them separate allows one to try the variety of ingredients. It was heavenly.  The best version that I had of it was from a stall called Kimcheehana in the food court of the H Mart in Naperville, IL. It was served in a sizzling hot ceramic bowl with the additional condiments in small plates on the side. Keeping them separate allows one to try the variety of ingredients. It was heavenly.