Bibimbop

From Hungry Monkey by Matthew Amster-Burton (altered slightly)

Serves 4

Marinade
1/4 c soy sauce
1 1/2 Tb sugar
2 Tb finely grated Asian pear or Granny Smith Apple
1 scallion, thinly sliced
1 med clove garlic, minced
2 Tb toasted sesame seeds
2 Tb sesame oil
1/2 Tb ground black pepper

1 lb beef flank steak, halved lengthwise, then cut crosswise into very thin slices (or pick up beef for sukiyaki/hotpot from an Asian grocery
8 oz bean sprouts
3 carrots, thinly sliced
4 eggs
peanut oil
10 cups hot cooked medium-grain (Calrose) rice, from about 3 1/2 cups uncooked rice
8 oz napa cabbage kimchi
gochunjang or sriracha

1. Combine soy sauce, sugar, pear/apple, scallion, garlic, sesame seeds, oil, and pepper in a bowl. Add the meat and refridgerate for at least 2 hours, up to 24 hours.
2. Put the carrots in a skillet with a bit of oil over medium-high heat and cook until a little soft.
3. Push the carrots to the edges of the skillet and add meat in batches cooking until no pink remains on the meat. Set aside meat and carrots.
4. Add bean sprouts to the pan and cook until just soft. Set aside.
5. Add peanut oil to skillet and cook eggs, runny yolk is best.
6. Place 2 1/2 cups of rice in each bowl. Top each with 1/4 of the beef, sprouts, carrots and kimchi. Place a fried egg in the middle of each.
7. Individuals can add gochujang to taste and stir everything together including the egg.