1 lb sirloin steak, fat trimmed
1 Asian pear, peeled and finely grated (See NOTE)
2 cloves garlic, grated
1 Tbsp grated ginger
3 Tbsp + 1 tsp low sodium soy sauce (I used low sodium Gluten Free Tamari)
1 Tbsp brown sugar
1 Tbsp rice wine (ok, I don’t know if this is sake, or rice wine vinegar – I used the latter)
2 Tbsp sesame oil, divided
1 1/2 cups brown rice (I used white)
1 cup bean sprouts
4 cups baby spinach (I used snow peas)
1 tsp sesame seeds
5 tsp vegetable oil
1 medium zucchini, cut into strips
2 medium carrots, cut into strips
2 cloves garlic, minced
4 large eggs
1 daikon radish, peeled and shredded (didn’t have at my store)
Hot pepper paste (kochujang), optional
NOTE: My stores didn’t have Asian pears. I looked it up on the interwebz to see what flavor it had so I could figure out a substitute. The most common flavor comment was “wet cardboard.” I didn’t go with that………… Assuming Koreans do have pineapple and probably don’t have apples or regular pears (but what do I know?!), and already having a pineapple on hand, that’s what I went with . I grated the core down to the harder part, and a couple of pieces. I didn’t do (probably) the equivalent measurement of a whole Asian pear, but the pineapple is a lot sweeter (at least sweeter than wet cardboard).
Make the rice. (You can use white rice here, too!)
RP Servings: 4
RATING: 5 stars!!
Y’all, this is SO GOOD! Get Gochujang, and it tastes like the bibimbap at the Korean restaurant! Even without it, it’s super yummy, but we all agreed (and all 4 of us here today have had bibimbap at the Korean restaurant) that is is basically exactly the same! That NEVER happens with make-at-home Asian food, so I am so excited! I may even get the stone bowls so I can have the dolsot version.