Ingredients

The following ingredients have 4 Servings
  • 1 Clove garlic
  • 2 oz. Fuji apple, roughly chopped (Approximately 3 Tbs.)
  • 2 oz. Onion, roughly chopped (Approximately 3 Tbs.)
  • 1/2 Tbs. Soy sauce
  • 2 Tbs. Gochujang
  • 1 Tbs. Lemon juice
  • 1 Tbs. Mirin(Seasoned rice wine)
  • 1 Tbs. Sugar
  • 1 Tbs. Sesame oil
  • Pinch of black pepper
  • 1 lb. beef (New York strips, Sirloin, chuck or rib-eye), cut into one bite-size
  • 2 Tbs. Soy sauce
  • 1 Tbs. Mirin, seasoned rice wine
  • 1 Tbs. Sesame oil
  • 2 Tbs. Sugar
  • Black pepper
  • sesame oil
  • Salt
  • 1 Zucchini, julienned
  • 1 Yellow squash, julienned
  • 3 medium size carrots, julienned
  • 1 (5-ounce) package shiitake mushrooms, sliced
  • 1 cup Korean mung bean sprouts or soybean sprouts side dish (For the Recipe CLICK HERE)
  • 1 cup Korean spinach side dish (For the Recipe CLIKC HERE)
  • 1 cup Korean radish side dish or Korean cucumber side dish (For the Recipe CLICK HERE)
  • 1 cup chopped kimchi (For the Recipe CLICK HERE)
  • 4 cups warm cooked rice (Short grain white rice or brown rice) How to Make RiceCLICK HERE
  • 4 eggs
  • Toasted sesame seeds

Instruction

  • Let’s make Gochujang sauce first. Combine all ingredients for gochujang sauce in a blender, food processor, or hand blender; pulse until it becomes smooth texture sauce. Set aside until serving in a fridge.
  • Now, let’s marinate beef. (You can use pork, chicken, or tofu as well) Combine all ingredients for marinating beef in a medium mixing bowl. Toss everything together and let stand 20 minutes. Meanwhile preparing vegetables.
  • Heat a large skillet over medium-high heat. We’re going to sauté vegetables from light color to dark color so the light color vegetables wouldn’t stain. Add 1 teaspoon oil to pan; swirl to coat. Add julienned yellow squash and a pinch of salt to pan; sauté for 2 to 3 minutes. Remove squash from pan, keep warm. Add 1 teaspoon oil to pan; swirl to coat. Add julienned zucchini and a pinch of salt to pan; sauté for 2 to 3 minutes. Remove zucchini from pan, keep warm. Add 1 teaspoon oil to pan; swirl to coat. Add carrots and a pinch of salt to pan; sauté for 2 to 3 minutes. Remove carrot from pan, keep warm. Add 1 teaspoon oil; swirl to coat. Add mushrooms and a pinch of salt to pan; sauté for 4 to 5 minutes. Remove from pan, keep warm.
  • After cook all vegetables, finally time to cook beef. In same skillet, add marinated beef; sauté for 7 to 8 minutes or until cooked through, no more juices and slightly browned edges. Remove from pan, keep warm.
  • Brush each stone pot with 1 teaspoon of sesame oil evenly. Place 1 cup of rice on bottom of each stone pot. Arrange vegetables evenly around edge and place beef right in middle. Heat stone pot bibimbap on a stove over high heat until you hear a sizzling sound.
  • Meanwhile, heat a large nonstick skillet over medium-low heat. Add 1 Tablespoon toasted sesame oil. Crack eggs into pan; cook until whites are set to serve as sunny-side-up or until your desired doneness. Remove from heat.
  • Remove stone pot bibimbap from heat and top with 1 egg and 1 teaspoon toasted sesame oil each stone pot. Serve with gochujang sauce.
  • Eat by adding as much sauce as you or your guests desire and mixing everything together.