Korean Gochujang-Glazed Beef Bulgogi with Crispy Shallot Bibimbap Rice

Ingredients

• 12 oz beef sirloin, thinly sliced against the grain
• 3 tbsp gochujang (Korean red chili paste), authentic, not substituted
• 2 tbsp soy sauce, low-sodium preferred
• 1/4 medium Asian pear, grated for natural enzymes and sweetness
• 1 1/2 tbsp sesame oil, toasted variety
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp rice vinegar
• 1 cup short-grain white rice, uncooked
• 1 1/4 cups water, for rice
• 2 medium shallots, thinly sliced
• 2 tbsp vegetable oil, for cooking and crisping shallots
• 1/2 cup kimchi, traditional napa cabbage variety
• 2 large eggs, for topping
• 1 tbsp sesame seeds, white and black mixed
• 2 stalks scallions, sliced for garnish
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. 1

   Combine gochujang, soy sauce, grated Asian pear, 1 tbsp sesame oil, minced garlic, minced ginger, and rice vinegar in a bowl. Add beef slices and toss to coat evenly. Set aside for marinade.

2. 2

   Rinse rice under cold water until water runs clear. In a pot, combine rice and 1 1/4 cups water. Bring to boil, then reduce to simmer, cover, and cook 18 minutes until tender. Remove from heat and let rest 5 minutes.